Diabetic Friendly Tart Cherry Pie Recipes

DIABETIC CHERRY PIE & WHIPPED TOPPING

Steps:

• 1. Pie: Drain cherries well, reserving 1 cup liquid.
• 2. Set cherries aside and combine 1 cup liquid and cornstarch.
• 3. Cook and stir over moderate heat until thickened and transparent and the starchy taste is gone.
• 4. Remove from heat and add splenda blend, almond extract and cherries.
• 5. Cool to room temperature.
• 6. Spread filling evenly in crust.
• 7. Let set at least 1 hour.
• 8. Topping: Combine dry milk and water.
• 9. Beat at high speed for 4 minutes.
• 10. Add lemon juice to whipped milk
• 11. Beat at high speed for 4 minutes.
• 12. Add the splenda blend while it is being beaten.
• 13. Add vanilla
• 14. refrigerate until ready to serve
• 15. Just before serving, spread whipped topping on pie.

CHERRY LATTICE PIE (DIABETIC)

Steps:

• For Crust: Combine flour and salt in medium bowl; cut in margarine with pastry blender until mixture resembles coarse crumbs.
• Mix in water, 1 tablespoon at a time, stirring lightly with fork after each addition until dough is formed.
• Wrap and refrigerate until ready to use.
• For Pie: Thaw cherries completely in strainer set in bowl; reserve 3/4 cup cherry juice.
• Mix Equal® or Splenda®, 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.
• Roll half of 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 10 to 12 strips, 1/2 inch wide.
• Arrange pastry strips over filling and weave into lattice design.
• Trim ends of lattice strips; fold edge of lower crust over ends of lattice strips.
• Seal and flute edge.
• Bake in preheated 425ºF (220ºC) oven until pastry is browned, 35 to 40 minutes.
• Cool on wire rack.