Certain types of homemade pies can safely be enjoyed by pregnant women.
Many people love dessert. However, such foods are often sweet, rich and should only be consumed in moderation for those yearning to maintain optimal health. For expecting women, moderation must be observed with greater caution. Moreover, pregnant women must also consider the importance of maintaining both their own health and the health of their unborn children. Thus, they are strongly advised to choose edibles that contain healthy products.
Healthy Dessert Options During Pregnancy
Nutritionists and healthcare professionals opine that soon-to-be mothers can safely consume desserts like homemade pies. However, the products should be made out of the following items:
- Fruit – Expecting women are encouraged to consume pies containing The Benefits of Fruits and Vegetables During Pregnancy with lower sugar contents that are also rife with nutrients pertinent to the mother’s and child’s health such as antioxidants. These substances prevent or stem the tide of the systemic accumulation of inflammation, which often precipitates various injuries and illnesses. The malady can be additionally hazardous during pregnancy. Items such as kiwi, strawberries, oranges, blackberries, raspberries and peaches are said to be particularly beneficial.
- Chocolate – Many people opine that cocoa-based products should be eaten sparingly, if at all. However, these edibles are also thought to be rich in antioxidants and several other vital nutrients.
- Nuts – Nuts are famous for comprising numerous well-known, popular pies. These items are also rich in a variety of healthy substances.
Pies Pregnant Women Should Avoid
Certain types of cakes and pies should be avoided by would-be moms:
- Meringues and Chocolate Mousse – Raw eggs are among the ingredients in these desserts. Such items increase an expecting women’s chances of contracting a very serious digestive microbe called salmonella, which could precipitate quite serious consequences for the mother and her unborn child.
Pregnancy-Safe, Healthy Homemade Pies
- One pound of rhubarb cut into three-quarter inch pieces
- One pint of strawberries sliced in half
- One-quarter cup of white grape juice concentrate
- One tablespoon of lemon juice
- Three tablespoons of white grape juice concentrate
- Two tablespoons of honey or brown sugar
- Two tablespoons of butter
- One-half cup of oats
- One-half cup of pecans or walnuts
- One-quarter cup of flour
- In a large bowl, pour filling ingredients and mix them. Once the items are combined, pour the concoction into a an eight-inch pie tin or baking dish.
- Topping ingredients are to be inserted into a food processor and finely mixed.
- Once the mixture is crumbly, scatter the spread over the filling.
- Once this stage is completed, preheat the oven to 375 degrees and bake for 35 minutes or until the topping is golden brown and the fruit bubbles.
- Prior to serving, allow the concoction to cool for a brief period.
- 11 and one-half cups of whole wheat pastry flour
- Three large ripe bananas
- One cup of confectioner’s sugar
- One tablespoon of vanilla extract
- One teaspoon of baking soda
- One-half cup plus an additional three tablespoons of coconut milk
- One-half cup of cashews
- One-half cup of unsweetened cocoa powder
- One-half cup of creamy peanut butter
- One-half cup of granulated sugar
- One-half teaspoon of sea salt
- In a large bowl, mix flour, cocoa, baking soda and salt and place aside briefly.
- Mix cashews and coconut milk together and mix inside a blender.
- Form a hole in the center of the dry ingredients and then mix in the wet ones.
- Once the dry and wet ingredients are mixed, mold them together using a large spatula.
- Using parchment paper placed on two large baking sheets, drop 36 tablespoons of batter on the baking sheet with a little room to spare between each one.
- Bake for 15 minutes at 350 degrees.
- Using an electric mixer, mix the peanut butter and remaining coconut milk together in a mixing bowl.
- Once mixed, add sugar until the peanut butter is smooth and thick.
- When the cakes cool, spread a tablespoon of peanut butter over them and combine them with another formed cake to make the whoopee pie.
- One package of pie crusts
- Three cups diced strawberries
- One cup low-fat vanilla yogurt
- Whipped nondairy topping
- Red crystal sugar
- Unroll pie crusts and cut out 12 four-inch circles of dough.
- Press dough into cups inside a muffin pan. Place similar muffin pan inside the filled one.
- Bake for 12 minutes in an oven preheated to 400 degrees.
- Allow the cakes to cool before filling them with yogurt and strawberries. Complete the dish by adding a drop of sugar.
- Two and one-quarter cups fresh blueberries
- Two eggs
- One and one-half teaspoons of vanilla extract
- One cup of flour
- One tablespoon of granulated sugar
- One teaspoon of ground cinnamon
- Another three-quarter cup of granulated sugar
- One-half cup of melted, unsalted margarine
- Grease a nine-inch tin with butter. In a large mixing bowl, combine flour, the three quarters of a cup of sugar, cinnamon and salt.
- Using a separate bowl, add melted but cooled butter, eggs and vanilla extract before combining with a fork.
- Combine wet and dry ingredients before adding blueberries.
- Once all the ingredients are combined, pour batter into glass pie dish.
- Add about another quarter-cup of blueberries atop the batter.
- Top the blueberries with sugar.
- Bake in preheated oven for at least 50 minutes to one full hour. Allow the pie to cool prior to slicing and serving.
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