Title: Cherry Pie and Whipped Topping-Diabetic
Categories: Diabetic Fruit Pie
Yield: 1 Servings
| PIE |
| | | PREBAKED SINGLE PIE CRUST |
| 2 | cn | 16 OZ UNSWEETNED RED CHERRYS |
| 1 | c | LIQUID FROM THE CHERRIES |
| 1 | tb | CORNSTARCH |
| 1/4 | ts | ALMOND FLAVORING |
| 1 | c | SUGAR SUBSTITUTE |
| WHIPPED TOPPING |
| 1/2 | c | INSTANT DRY MILK |
| 1/2 | c | COLD WATER |
| 2 | tb | LEMON JUICE |
| 2 | tb | SUGAR |
| 1/4 | c | DRY SUGAR SUBSTITUTE (OPT) |
| 1/2 | ts | VANILLA |
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.