It has been awhile since I have given you a diabetic recipe. This recipe comes from my new friend, Eva Hicks.  She and her husband, Robert, moved from Houston to Bridge City in 2005 to live close to their daughter. They joined our Church, Bridge City First Baptist, the same year. They are lovely people and an asset to the church. Eva presently does an outstanding job as secretary for the Senior Adult Golden Harvest Organization.

Years ago, before moving to Houston, Eva and Robert lived in Port Arthur and were active in Port Arthur First Baptist Church where Eva served as the WMU director from 1965 to 1973.  She is a past Matron of the Eastern Stars and is still active in the Nederland-Port Arthur Chapter. 

This dessert will be a favorite choice in the “good old summertime”…quick, easy, and no cooking required.  Eva has prepared the pie several times and unless told those that eat it do not realize it is a diabetic pie. She said the recipe was given to her by a dear friend, Ola Mae Davis; a former Eastern Star Grand Marshall now deceased. 

I have not tried it yet but I believe it to be another KEEPER. Thank you Eva, I am sure a lot of diabetics will be pleased to have a new recipe to try. I know I sure am.

• 1 (20 oz.) can pineapple in pineapple juice
• 1 cup plain lite yogurt
• 1 (3.9 oz.) vanilla sugar-free instant pudding & pie filling mix
• 1 (12 oz.) container lite Cool Whip, divided
• 1 graham cracker pie crust

Drain pineapple (do NOT save juice for use in the pie).  Combine yogurt, pineapple, instant pudding mix and 2 tablespoons Cool Whip; mix well.  Pour into graham cracker crust.  Top with remaining Cool Whip and chill overnight.
Eva’s comment was, “Enjoy!”