Cherry pie and whipped topping-diabetic
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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. Submitted By MICHELLE BRUCE On 05-28-95