Cherry Pie and Whipped Topping-Diabetic

Yields:	1 pie
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	Preparation	30 minutes
	Cooking	0 minutes
	Ready In	1 hours

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Ingredients


Pie
1	each	pie shell (9 inch)	pre-baked
32	OZ	cherries	unsweetened
1	cup	liquid	from cherries
1	tablespoon	cornstarch
1/4	teaspoon	almond flavouring
1	cup	sugar substitute

Whipped topping
1/2	cup	milk, skim, (non fat) powder
1/2	cup	water	cold
2	tablespoons	lemon juice
2	tablespoons	sugar
1/4	cup	sugar substitute	dry
1/2	teaspoon	vanilla extract

Directions

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.

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Member Review

Leeks And Peppers

Great, easy and looks good and is different