Diabetic Washington's Cherry Pie
Yield
8 servingsPrep
15 minCook
1 hrsReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| 2 | cups |
cherries
unsweetened |
*
|
| ¼ | cup |
margarine
soft |
|
| 1 | tablespoon |
all-purpose flour
|
|
| ½ | cup |
granulated sugar replacement
|
* |
| 2 | each |
egg yolks
|
*
|
| ¼ | cup |
evaporated milk
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 2 | each |
egg whites
|
*
|
| 2 | each |
granulated sugar replacement
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| 473 | ml |
cherries
unsweetened |
*
|
| 59 | ml |
margarine
soft |
|
| 15 | ml |
all-purpose flour
|
|
| 118 | ml |
granulated sugar replacement
|
* |
| 2 | each |
egg yolks
|
*
|
| 59 | ml |
evaporated milk
|
|
| 2.5 | ml |
vanilla extract
|
|
| 2 | each |
egg whites
|
*
|
| 2 | each |
granulated sugar replacement
|
* |
Directions
Drain cherries; pout into unbaked pie shell.
Cream margarine, flour, and sugar replacement.
Add egg yolks and beat until smooth.
Add evaporated milk and vanilla extract.
Pour over cherries.
Bake at 450 degree F for 10 minutes.
Reduce heat.
Bake at 350℉ (180℃) F for 30 minutes.
Whip egg whites until soft peaks form.
Add granulated sugar replacement; whip until thick and stiff.
Top pie filling with meringue, carefully sealing edges.
Bake at 350℉ (180℃) F for 12 to 15 minutes, or until delicately brown.
