Cherry Pie And Whipped Topping

Course : Diabetic
Serves: 1
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1 crust prebaked single pie crust
32 ounces unsweetened red cherrys
1 cup liquid from the cherries
1 tablespoon cornstarch
1/4 teaspoon almond flavoring
1 cup sugar substitute
1/2 cup instant dry milk
1/2 cup cold water
2 tablespoons lemon juice
2 tablespoons sugar
1/4 cup dry sugar substitute (opt)
1/2 teaspoon vanilla

Preparation / 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 sweetener, 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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