Serves: 8
Total Calories: 115
This is a good cherry pie recipe that I adapted from the New Diabetic Cookbook, by Mabel Cavaiani (Contemporary Books, 1984).
1. Combine 1 cup reserved cherry liquid and cornstarch. Cook and stir over moderate heat until thickened and transparent and the starchy taste is gone. Remove from the heat and add sweetener, almond flavoring, vanilla, spices, and cherries. Taste and add more sweetener, if desired. Cool to room temperature.
2. Spread filling evenly in crust. Let set at least 15 minutes. Cut into 8 equal portions.
Food exchanges per serving: 2/3 BREAD, 1 FRUIT, 1 FAT
This Cherry Pie recipe is from the The Kids, Food and Diabetes Family Cookbook Cookbook. Download this Cookbook today.
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