| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
|
Diabetic, Fruits, Pies |
1 |
Servings |
INGREDIENTS
|
|
-Bridget Benjamin-PHFC09A |
|
|
PREBAKED SINGLE PIE CRUST |
| 2 |
cn |
16 OZ UNSWEETNED RED CHERRYS |
| 1 |
c |
LIQUID FROM THE CHERRIES |
| 1 |
tb |
CORNSTARCH |
| 1/4 |
ts |
ALMOND FLAVORING |
| 1 |
c |
SUGAR SUBSTITUTE |
| 1/2 |
c |
INSTANT DRY MILK |
| 1/2 |
c |
COLD WATER |
| 2 |
tb |
LEMON JUICE |
| 2 |
tb |
SUGAR |
| 1/4 |
c |
DRY SUGAR SUBSTITUTE (OPT) |
| 1/2 |
ts |
VANILLA |
INSTRUCTIONS
PIE
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
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