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Title: Cherry Pie & Whipped Topping-Diabetic
Categories: Diabetic Fruit Pie
Yield: 1 Servings

PIE
  PREBAKED SINGLE PIE CRUST
2cn16 OZ UNSWEETNED RED CHERRYS
1cLIQUID FROM THE CHERRIES
1tbCORNSTARCH
1/4tsALMOND FLAVORING
1cSUGAR SUBSTITUTE
WHIPPED TOPPING
1/2cINSTANT DRY MILK
1/2cCOLD WATER
2tbLEMON JUICE
2tbSUGAR
1/4cDRY SUGAR SUBSTITUTE (OPT)
1/2tsVANILLA

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.

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