Serves: 8
Total Calories: 96
1. Thaw cherries completely in strainer set in bowl reserve 3/4 cup cherry juice. Mix EQUAL Measure, flour, cornstarch, and nutmeg in small saucepan stir in cherry juice and heat to boiling. Boil, stirring constantly, 1 minute. Remove from heat and stir in cherries stir in food color.
2. Make pastry recipe. From the Edit Tap, click to open recipe and follow instructions.
3. Roll half the pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan ease pastry into pan. Pour cherry mixture into pastry. Roll remaining pastry on floured surface to 1/8 inch thickness cut into strips 1/2 inch wide. Arrange pastry strips on pie and weave into lattice design. Trim edge of pastry and strips and flute edge.
4. Bake in preheated 425°F oven until pastry is browned, 35 to 40 minutes. Cool on wire rack.
EXCHANGES
3 1/2 Carbohydrate
2 Fat
PYRAMID SERVINGS
2 Starch
1 Fruit
1/2 Sweet
2 Fat
NUTRITION FACTS
Calories 343
Calories from Fat 110
Fat 12 g
Saturated Fat 2 g
Cholesterol 0 mg
Sodium 280 mg
Carbohydrate 50 g
Dietary Fiber 2 g
Sugars 15 g
Protein 5 g
This Cherry Lattice Pie recipe is from the Brand-Name Diabetic Meals in Minutes Cookbook. Download this Cookbook today.
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