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CATEGORY CUISINE TAG YIELD
Pies, Diabetic 8 Servings

INGREDIENTS

1 c All-purpose flour
1/8 tb Salt
4 tb Margarine; chilled & cut
1/4 c Low-fat plain yogurt
2 lg Cans pineapple chunks in juice, drained
1 Bag Dark sweet cherries; (16 oz) frozen
1/2 c Sugar or sugar substitute
3 tb Quick cooking tapioca or cornstarch
3/4 ts Almond extract
1/2 c Pineapple juice

INSTRUCTIONS

CRUST
FILLING
To prepare crust, in a large bowl, combine flour and salt. Using a pastry
blender or 2 knives, cut margarine into flour mixture until coarse crumbs
form. Add yogurt, tossing with a fork, until a soft dough forms. Shape
dough into a disk; wrap in plastic and chill for 30 minutes. Meanwhile,
prepare filling: In a large bowl, combine pineapple, cherries, sugar,
tapioca, and almond extract. Spoon filling into a 9-inch deep-dish pie
plate. Preheat oven to 375*. On a lightly floured surface, roll dough into
an 11-inch circle, cut dough into 1-inch strips. Arrange strips in a
lattice pattern over the filling. Fold strips under and press to seal. Bake
pie until crust is golden brown and filling bubbles, about 55 minutes. Cool
completely.
Recipe by: Dianne Waller
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Dianne Waller
<dwaller@frontier.gulf.net> on Sep 20, 1997

A Message from our Provider:

“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”

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