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Cherry Pie |
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Serves: 8 Print this Recipe2 16-ounce cans red cherries, unsweetened, drained, liquid reserved 1 tablespoon cornstarch 18 packets artificial sweetener (Equal) 1/4 teaspoon almond extract 1 teaspoon vanilla extract 1/2 teaspoon cinnamon ground 1/2 teaspoon mace, ground 1 Lean Pie Crust prebaked (recipe follows) Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! This is a good cherry pie recipe that I adapted from the New Diabetic Cookbook, by Mabel Cavaiani (Contemporary Books, 1984). 1. Combine 1 cup reserved cherry liquid and cornstarch. Cook and stir over moderate heat until thickened and transparent and the starchy taste is gone. Remove from the heat and add sweetener, almond flavoring, vanilla, spices, and cherries. Taste and add more sweetener, if desired. Cool to room temperature. 2. Spread filling evenly in crust. Let set at least 15 minutes. Cut into 8 equal portions. Food exchanges per serving: 2/3 BREAD, 1 FRUIT, 1 FAT Cherry Pie is from the Cook'n for Diabetics collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Chocolate Shake Grape Soda Spiced Tea Dip for Vegetables, or Sort-of Sour Cream Bean Dip Peanut Dip Homemade Tortilla Chips Sesame Nachos Popcorn Treat Meatball Snacks Devilish Eggs Peach Whip Frozen Banana Frozen Fruit Pops Orange Sherbert Pineapple Sherbert Carrot and Raisin Salad Chocolate Chip Cookies Baked Custard Brennan's Rice Pudding Peanut Butter Cookies "Wholesome Brownies" Apple Crunch Oatmeal Cookies Cherry Pie Lean Pie Crust Quick Banana Cream Pie Graham Cracker Crust Fresh Peach Pie Whole Grain Pastry Shell Applesauce Bran Squares Vanilla Cheesecake Carrot Snack Cake Oatmeal Bread Zucchini Bread Apple Salad |
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