Cherry pie & whipped topping-diabetic

Yield: 1 Servings

Measure Ingredient
-Bridget Benjamin-PHFC09A
PREBAKED SINGLE PIE CRUST
2 cans 16 OZ UNSWEETNED RED CHERRYS
1 cup LIQUID FROM THE CHERRIES
1 tablespoon CORNSTARCH
¼ teaspoon ALMOND FLAVORING
1 cup SUGAR SUBSTITUTE
½ cup INSTANT DRY MILK
½ cup COLD WATER
2 tablespoons LEMON JUICE
2 tablespoons SUGAR
¼ cup DRY SUGAR SUBSTITUTE (OPT)
½ teaspoon VANILLA

PIE

WHIPPED TOPPING

Pie: Drain cherries well, reserving 1 cup liquid. Set cherries aside and combine 1 cup liquid and cornstarch. Cook and stir over moderate heat until thickened and transparent and the starchy taste is gone.

Remove from heat and add sugar substitute, almond flavoring and cherries. Taste and add more sweetner, if desired. Cool to room temperature. Spread filling evenly in crust. Let set at least 15 minutes.

Topping: Combine dry milk and water and refrigerate for 30 minutes.

Beat at high speed for 4 minutes. Add lemon juice to whipped milk and beat at high speed for 4 minutes. Stir in the sugar and sugar substitute while it is being beaten. Add vanilla to whipped topping and refrigerate until use. From "The New Diabetic Cookbook" by Mabel Cavaiani,R.D.

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