Cherry Pie & Whipped Topping-Diabetic
Submitted by stretchy
A diabetic-friendly cherry pie made with unsweetened cherries, sugar substitute, and a hint of almond extract. Includes a homemade whipped topping from scratch using skim milk powder.
YIELD
1 piePREP
30 minCOOK
0 minREADY
1 hrsLiving with diabetes doesn’t mean giving up cherry pie. This recipe builds a luscious filling from unsweetened cherries thickened with cornstarch and sweetened with sugar substitute, brightened by just a touch of almond extract.
The filling goes into a pre-baked pie shell and sets up beautifully at room temperature.
The real bonus is the homemade whipped topping: skim milk powder whipped with cold water, lemon juice, and vanilla into fluffy peaks that rival anything from a tub.
It’s a satisfying slice that keeps blood sugar in check without sacrificing flavor.
Kitchen Tips
- Cool the filling completely before spreading into the crust; warm filling makes a soggy bottom
- Chill the bowl and beaters before whipping the milk powder for taller, more stable peaks
- Taste the filling before it cools and adjust the sweetener to your preference
- The whipped topping holds best when made fresh, but will keep in the fridge for a few hours
Ingredients
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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