Three delicious variations of cherry pie. Diabetic Cherry Pie, Cherry Cream Pie and and last but never least, Cherry Chocolate Pie.
Diabetic 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.
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
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.
Recipe makes 8 servings
Calories: 176; Fat: 8g; Cholesterol: 0mg; Carbohydrates: 24g; Protein: 3g; Fiber: 1g
Diabetic Exchanges: 1 starch, 1/2 fruit
Cherry Cream Pie
You can put this cherry cream pie together easily for a last minute dessert using instant sugar free pudding mix, canned tart cherries, pre made pie crust. It doesn't require baking, either.
1 small box instant sugar free vanilla pudding
1 can red tart cherries packed in water
1 pie crust
14 packets sweetener
Red food coloring
Cornstarch or flour
Mix the pudding mix as directed on package. Spoon in a baked pie shell.
Drain one can of cherries. Add 4-tablespoons flour or 2-1/2 tablespoons cornstarch to cherry juice. Cook until thick stirring constantly. Add a few drops of red food coloring.
Remove from heat and add 14 packets of sweetener.
Spoon cherry mixture on top of pie.
Chill in refrigerator.
Recipe makes 8 servings (1 pie)
Serving size: 1 slice
Calories: 270; Fat: 16g; Carbohydrates: 32g; Protein: 3g
Cherry Chocolate Pie
Using a prepared crust speeds preparation of this scrumptious Cherry Chocolate Pie packed with tart cherries and a chocolate filling.
1 prepared 9 inch pie shell, baked
1-3/4 cups thawed frozen pitted tart cherries (1/2 or a 1-pound bag)
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon almond extract
6 ounces soft fat free cream cheese
1/2 cup semisweet chocolate chips
3 tablespoons fat free milk
For the topping, combine the cherries, sugar, 1/4 cup water, and the cornstarch in a medium saucepan. Stir well to dissolve the cornstarch. Cook over medium heat, stirring often, until the sauce is thickened and clear. Add the almond extract and stir to blend. Refrigerate the sauce to chill and firm.
For the filling, combine the cream cheese and chocolate chips in a small pan or in the top of a double boiler. Cook over very low heat, stirring constantly, until the chips are melted; add the milk and stir until the mixture is smooth.
Pour the chocolate filling into the baked pie crust. Let cool at least ten minutes, or until the pudding sets. Gently spread the cooled cherry topping over the chocolate layer. Chill the pie at least two hours before serving.
Calories: 265; Recipe makes 8 servings (1 pie)
Serving Size: 1 slice
Fat: 11g; Cholesterol: 4mg; Sodium: 274mg; Carbohydrates: 36g; Protein: 7g; Fiber: 1g
Exchanges: 2-1/2 Other Carbohydrate, 1-1/2 Fat