Cherry Pie

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!

By Fitness and Freebies

Recipe Ingredients

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
1 baked 9-inch pastry shell

Recipe Directions

Cherry Pie 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

Recipe Ingredients & Directions

Cherry ingredients:
1/4 to 1/3 cup all fruit cherry jam

Pudding ingredients:
3-1/2 cups 1 percent milk
Two small (4 serving size) packages chocolate sugar-free instant pudding

Topping ingredients:
1/4 cup whipping cream
One packet sweetener
1/2 teaspoon vanilla
1 teaspoon sugar-free hot chocolate mix (optional)

Cherry layer:
Evenly spread jam over the bottom and half way up the sides of the pie crust.*

Pudding layer:
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.

Topping:
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.

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