Best Diabetic Cherry Pie Whipped Topping Recipes

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CHERRY LATTICE PIE (DIABETIC)



Cherry Lattice Pie (Diabetic) image

Make and share this Cherry Lattice Pie (Diabetic) recipe from Food.com.

Provided by Steve P.

Categories     Pie

Time 1h

Yield 1 nine inch pie, 8 serving(s)

Number Of Ingredients 10

2 (16 ounce) packages no-sugar-added frozen cherries, pitted
1 3/4 cups equal spoonful artificial sweetener or 1 3/4 cups Splenda sugar substitute (can also use 12+3/4 teaspoons Equal® for Recipes or 42 packets Equal® sweetener)
4 teaspoons all-purpose flour
4 teaspoons cornstarch
1/4 teaspoon ground nutmeg
5 -7 drops red food coloring
2 1/2 cups all-purpose flour
1/2 teaspoon salt
8 tablespoons cold margarine, cut into pieces
10 -11 tablespoons ice water

Steps:

  • For Crust: Combine flour and salt in medium bowl; cut in margarine with pastry blender until mixture resembles coarse crumbs.
  • Mix in water, 1 tablespoon at a time, stirring lightly with fork after each addition until dough is formed.
  • Wrap and refrigerate until ready to use.
  • For Pie: Thaw cherries completely in strainer set in bowl; reserve 3/4 cup cherry juice.
  • Mix Equal® or Splenda®, flour, cornstarch and nutmeg in small saucepan; stir in cherry juice and heat to boiling.
  • Boil, stirring constantly, 1 minute.
  • Remove from heat and stir in cherries; stir in food color.
  • Roll half of pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan; ease pastry into pan.
  • Pour cherry mixture into pastry.
  • Roll remaining pastry on floured surface to 1/8-inch thickness; cut into 10 to 12 strips, 1/2 inch wide.
  • Arrange pastry strips over filling and weave into lattice design.
  • Trim ends of lattice strips; fold edge of lower crust over ends of lattice strips.
  • Seal and flute edge.
  • Bake in preheated 425ºF (220ºC) oven until pastry is browned, 35 to 40 minutes.
  • Cool on wire rack.

Nutrition Facts : Calories 354.5, Fat 11.9, SaturatedFat 2.1, Sodium 280.8, Carbohydrate 57.5, Fiber 3.5, Sugar 23.1, Protein 5.6

DIABETIC CHERRY PIE & WHIPPED TOPPING



Diabetic Cherry Pie & Whipped Topping image

I have a voracious sweet tooth, which really sucks when you're diabetic! But this pie is very tasty!

Provided by Paul Bushay

Categories     Fruit Desserts

Time 1h30m

Number Of Ingredients 12

1 prebaked 9" pie shell
1 Tbsp corn starch
1 16oz can(s) unsweetened red cherries
1/4 tsp almond extract
1 c liquid from the cherries
1/2 c splenda/sugar blend
1/2 c non fat dry milk
1 Tbsp splenda/sugar blend
1/2 c ice water
1/8 c splenda/sugar blend
2 Tbsp fresh lemon juice
1/2 tsp vanilla extract

Steps:

  • 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 splenda blend, almond extract and cherries.
  • 5. Cool to room temperature.
  • 6. Spread filling evenly in crust.
  • 7. Let set at least 1 hour.
  • 8. Topping: Combine dry milk and water.
  • 9. Beat at high speed for 4 minutes.
  • 10. Add lemon juice to whipped milk
  • 11. Beat at high speed for 4 minutes.
  • 12. Add the splenda blend while it is being beaten.
  • 13. Add vanilla
  • 14. refrigerate until ready to serve
  • 15. Just before serving, spread whipped topping on pie.

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