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Cherry Pie

Serves: 8
Total Calories: 161

Ingredients

32 ounces water-packed sour cherries, undrained
3 tablespoons cornstarch
1/4 cup sugar substitute
1/4 teaspoon almond extract
dash salt (optional)
Red food coloring (optional)
1 prepared Basic Pie Shell, unbaked*
* Be sure to read step #3 in this recipe before rolling out the pie shell!

Directions:

1. Preheat the oven to 425°F. Drain cherries reserve 1/2 cup of the juice.

2. In a large saucepan, combine the cherry juice, cornstarch, sugar substitute, almond extract, and salt. Let the mixture simmer over medium heat until slightly thickened. If you like, add a few drops of red food coloring to achieve a more intense color. Fold in the cherries and set aside.

3. Roll out the pie dough on a lightly floured surface into a circle larger than a 9-inch pie plate. Place the dough into the pie plate, securing it by pressing the edges with the tines of a fork. Cut away the excess dough and roll it out very thin. Cut out 8 heart-shaped designs with a cookie cutter prick the sides and bottom of shell with a fork.

4. Pour cherry filling into pie shell, and arrange hearts evenly around the top. Bake for 40 to 50 minutes or until crust is lightly browned. If you like, serve with Low-Calorie, Fat-Free Whipped Cream (see Desserts) or low-fat ice cream.

EXCHANGES
1/2 Starch
1 Fruit
2 Fat

NUTRITION FACTS
Calories 199
Calories from Fat 92
Total Fat 10 grams
Saturated Fat 1 gram
Cholesterol 0 milligrams
Sodium 95 milligrams (w/o added salt 78 milligrams)
Total Carbohydrate 25 grams
Dietary Fiber 1 gram
Sugars 10 grams
Protein 2 grams

Nutritional Facts:

Serves: 8
Total Calories: 161
Calories from Fat: 73

This Cherry Pie recipe is from the The Complete Quick & Hearty Diabetic Cookbook Cookbook. Download this Cookbook today.


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