Recipe - Cherry Pie And Whipped Topping-Diabetic

Bridget BenjaminPHFC09A

PIE
PREBAKED SINGLE PIE CRUST
2 cn 16 OZ UNSWEETNED RED CHERRYS
1 cup LIQUID FROM THE CHERRIES
1 tablespoon CORNSTARCH
One fourth teaspoon ALMOND FLAVORING
1 cup SUGAR SUBSTITUTE

WHIPPED TOPPING
One half cup INSTANT DRY MILK
One half cup COLD WATER
2 tablespoon LEMON JUICE
2 tablespoon SUGAR
One fourth cup DRY SUGAR SUBSTITUTE (OPT)
One half teaspoon VANILLA

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. From "The New Diabetic Cookbook" by Mabel
Cavaiani,R.D.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip