| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
|
Diabetic, Fruits, Pies |
1 |
Servings |
INGREDIENTS
|
|
Bridget Benjamin-PHFC09A |
|
|
cn 16 OZ UNSWEETNED RED CHERRYS |
|
|
c LIQUID FROM THE CHERRIES |
|
|
tb CORNSTARCH |
| 1 |
|
ts ALMOND FLAVORING |
|
|
c SUGAR SUBSTITUTE |
| 1 |
|
c INSTANT DRY MILK |
| 1 |
|
c COLD WATER |
|
|
tb LEMON JUICE |
|
|
tb SUGAR |
| 1 |
|
c DRY SUGAR SUBSTITUTE, OPT |
| 1 |
|
ts VANILLA |
INSTRUCTIONS
~---------------------PIE--------------------------- :
PREBAKED SINGLE PIE CRUST ~---------------WHIPPED
TOPPING--------------------- Pie: Drain cherries well, reserving 1 cup
liquid. Set cherries aside and combine 1 cup liquid and cornstarch.
Cook and stir over moderate heat until thickened and transparent and
the starchy taste is gone. Remove from heat and add sugar substitute,
almond flavoring and cherries. Taste and add more sweetner, if
desired. Cool to room temperature. Spread filling evenly in crust. Let
set at least 15 minutes. Topping: Combine dry milk and water and
refrigerate for 30 minutes. Beat at high speed for 4 minutes. Add
lemon juice to whipped milk and beat at high speed for 4 minutes. Stir
in the sugar and sugar substitute while it is being beaten. Add
vanilla to whipped topping and refrigerate until use. From "The New
Diabetic Cookbook" by Mabel Cavaiani,R.D. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
A Message from our Provider:
“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””