| 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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