Diabetic Friendly Recipe
By Fitness and Freebies
This is a one crust cherry pie with tart cherries, vanilla pudding mix and sugar free cherry gelatin sweetened with sugar substitute. Very good and pretty, too. If you enjoy chocolate, don't miss the bonus recipe for Chocolate Covered Cherry Pie!
2 cans (16 ounce) pitted tart cherries (in water; no syrup)
1 large box cook and serve sugar free vanilla pudding mix
1 small box sugar free cherry gelatin
4 teaspoons sugar substitute (such as Steviva)
1 baked 9-inch pastry shell
Drain cherries, reserving juice. Set cherries aside.
In a saucepan, combine cherry juice and dry pudding mix. Cook and stir until mixture comes to a boil and is thickened and bubbly. Remove from heat; stir in gelatin powder and sweetener until dissolved. Stir in the cherries; transfer to pie shell. Cool completely.
Store in refrigerator.
Nutrition information per serving:
Recipe makes 8 servings
Calories: 176; Fat: 8g; Cholesterol: 0mg; Carbohydrates: 24g; Protein: 3g; Fiber: 1g; Diabetic Exchanges: 1 starch, 1/2 fruit
Bonus Recipe: Chocolate Covered Cherry Pie
1/4 to 1/3 cup all fruit cherry jam
3-1/2 cups 1 percent milk
Two small (4 serving size) packages chocolate sugar-free instant pudding
1/4 cup whipping cream
1 packet sweetener
1/2 teaspoon vanilla
1 teaspoon sugar-free hot chocolate mix (optional)
Evenly spread jam over the bottom and half way up the sides of the pie crust.*
Thoroughly beat together milk and pudding mix for one to two minutes. Gently pour the pudding over the raspberry layer, and refrigerate. Allow two hours to gel.
For best results, wait until just before serving the pie to prepare the topping. Beat the whipping cream until peaks form and then droop. Add Equal and vanilla. Beat until stiff. Spread a thin layer of topping over the entire pie. Dust topping with sugar-free hot chocolate mix.
Or you may prefer to beat the jam into the pudding after the pudding is thoroughly mixed.
Recipe makes eight servings.