** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Pie: Drain cherries well, reserving 1 cup liquid.
2. Set cherries aside and combine 1 cup liquid and cornstarch.
3. Cook and stir over moderate heat until thickened and transparent and the starchy taste is gone.
4. Remove from heat and add sugar substitute, almond flavoring and cherries.
5. Taste and add more sweeter, if desired. Cool to room temperature.
6. Spread filling evenly in crust. Let set at least 15 minutes.
7. Topping: Combine dry milk and water and refrigerate for 30 minutes.
8. Beat at high speed for 4 minutes. Add lemon juice to whipped milk and beat at high speed for 4 minutes.
9. Stir in the sugar and sugar substitute while it is being beaten.
10. Add vanilla to whipped topping and refrigerate until use.
11. From "The New Diabetic Cookbook" by Mabel Cavaiani,R.
Comments on Cherry Pie and Whipped Topping-Diabetic Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Milk, Tree Nuts, Corn, Almonds, Sulfites, Cherry, Natural Sweeteners, Fructose Malabsorption allergies.
Meal Type: 
Total Time: 
Cook Method:
Print this Recipe
