Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
1/2 cup Butter
3/4 cup Pistachios, shelled
1 cup Powdered sugar
1/2 cup Flour
1/2 cup Egg whites (approximately 4 eggs)
1/2 pint Large blackberries
Preheat oven to 375°F. In a saucepan, melt butter over medium heat.Meanwhile, in a food processor, grind pistachios with powdered sugar and flour until finely ground but do not go so far as to make a paste. Add egg whites, melted butter and mix. Batter can be used immediately or kept refrigerated for up to 3 days.When ready to bake, butter tiny tart molds or a mini muffin tin and spoon in batter to fill mold 2/3 of the way. Cut blackberries in half, the long way, and place 1/2 on top of the batter cut side down. Bake for approximately 15 minutes, until golden brown.Let cool in molds and gently lift cakes out.