Diabetic "impossible" Berry Pie

A healthier version of the Bisquick dessert. This one doesn't use the baking mix. You can use any combination of berries you like, including frozen. Just make sure they are unsweetened. Agave nectar generally has a reduced impact on blood sugar. Look for it in the aisle where you find honey and syrups. Prep time includes chilling time.

• Ready In: 3 hrs
• Serves: 12

Ingredients

• 1  cup fresh strawberries, washed, drained and sliced
• 1⁄2 cup fresh raspberry, washed and drained
• 1⁄2 cup fresh blueberries, washed and drained
• 13  fluid ounces evaporated milk
• 1⁄4 cup  agave nectar, all natural
• 1⁄4 cup whole wheat flour
• 1⁄4 cup all-purpose white flour
• 1  teaspoon vanilla extract
• 4  eggs
• 1⁄4 cup canola oil
• 1⁄4 teaspoon  almond extract
• 1⁄3 cup unsweetened flaked coconut (optional)
• 1  tablespoon powdered sugar, sifted (optional)

Directions

1. Preheat oven to 350°F.
2. Coat 9-1/2" pie plate with cooking spray.
3. Arrange berries in pie plate; set aside.
4. Shake evaporated milk and pour into food processor or blender. Add agave nectar, flours, vanilla, eggs, oil, and almond extract. Process until smooth, scraping sides.
5. If using, add coconut and pulse 2 times.
6. Pour mixture over fruit and bake 45 to 55 minutes or until golden brown and knife inserted in center comes out clean.
7. Cool on rack about 30 minutes and refrigerate about 1 hour before serving.
8. Dust with powdered sugar, if desired.
9. Cover and refrigerate leftovers.