Serves: 10
Total Calories: 94

1 frozen pie crust dough
1/2 cup plus 1 Tbsp sugar
1/2 teaspoon ground cinnamon, divided
1 (16-ounce) can tart pitted red cherries with liquid or 12-oz bag frozen raspberries
2 cups frozen blueberries
3 tablespoons cornstarch
1/2 teaspoon vanilla extract or 1/4 teaspoon almond extract

1. Heat oven to 450°F.

2. Follow package directions for bringing pie crust to room temperature in the microwave.

3. Place pie crust on a nonstick baking sheet. Using a fork, pierce the pie crust in several places to prevent puffing and bake 7-8 minutes or until lightly golden.

4. In a small bowl, combine 1/4 tsp cinnamon with 1 tablespoon sugar and set aside.

5. Meanwhile, place cherries and liquid, blueberries, 1/2 cup sugar, cornstarch, and 1/4 teaspoon cinnamon in a 12-inch nonstick skillet over high heat. Gently stir with a rubber spatula until cornstarch completely dissolves. Bring to a boil, stirring frequently. Continue to boil 1-2 minutes or until thickened, scraping bottom and sides of skillet. Remove from heat and stir in extract.

6. Remove pie crust, coat with cooking spray, and sprinkle with cinnamon sugar. Place crust on top of fruit in skillet to serve.

EXCHANGES
2 Carbohydrate
1 Fat

NUTRITION FACTS
Calories 177
Calories from Fat 52
Total Fat 6g
Saturated Fat 2g
Cholesterol 4mg
Sodium 83mg
Total Carbohydrate 31g
Dietary Fiber 1g
Sugars 16g
Protein 1g

Nutritional Facts:

Serves: 10
Total Calories: 94
Calories from Fat: 4

More Recipes from the Last Minute Meals for People with Diabetes Cookbook:
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Double Berry Pie
Easy Summer Strawberries
Frozen Peach Cream
Honey-Glazed Almond Pears
Mocha-Drizzled Flan
Patty Cake Cookies
Pineapple Gingerbread Squares
Rustic Apple Crisp
Warm Shortcakes With Orange'd Strawberries