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Cherry Pie And Whipped Topping-Diabetic

PIE
Prebaked single pie crust
1 Tablespoon CORNSTARCH
2 Can 16oz unsweetened red cherries
1/4 Teaspoon almond flavouring
1 Cup juice from cherries
1 Cup sugar substitute

WHIPPED TOPPING
1/2 Cup instant dry milk
2 Tablespoon sugar
1/2 Cup cold water
1/4 Cup cry sugar substitute (optional)
2 Tablespoon lemon juice
1/2 Teaspoon vanilla

Pie
Drain cherries well, keeping 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 sweetener, if desired
Cool to room temperature
Spread filling evenly in crust
Let stand to set for 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.

Makes 1 pie