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Cherry Pie and Whipped Topping-Diabetic

 

52

Yield

1

pie

Prep

30

min

Cook

0

min

Ready

1

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

Pie
1 each pie shell (9 inch)
pre-baked
32 OZ cherries
unsweetened
*
1 cup liquid
from cherries
*
1 tablespoon cornstarch
¼ teaspoon almond extract
*
1 cup sugar substitute
*
Whipped topping
½ cup milk, skim, (non fat) powder
½ cup water
cold
2 tablespoons lemon juice
2 tablespoons sugar
¼ cup sugar substitute
dry
*
½ teaspoon vanilla extract

Directions

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 22641% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 252mg 10%
Total Carbohydrate 10g 10%
Dietary Fiber 0g 1%
Sugars g
Protein 9g
Vitamin A 0% Vitamin C 7%
Calcium 11% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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