| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Diabetic, Puddings & | 8 | Servings | ||
INGREDIENTS
| 1 | c | All-purpose flour |
| 1/8 | tb | Salt |
| 4 | tb | Margarine; chilled & cut |
| 1/4 | c | Low-fat plain yogurt |
| 3 | c | Pineapple chunks in juice; drained |
| 2 | c | Sweet cherries; frozen |
| 1/3 | c | Sugar or sugar substitute |
| 2 | tb | Quick cooking tapioca or cornstarch |
| 1/2 | ts | Almond extract |
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 MC-Recipe Digest V1 #746 by Dianne Waller <dwaller@frontier.gulf.net> on Aug 17, 1997
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