| 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”