Diabetic-friendly berry-cherry pie is easy when you start with refrigerated pie crusts. For rave reviews serve warm and top with a scoop of low-fat frozen vanilla yogurt.

Berry-Cherry Pie

1 (15-ounce) package refrigerated pie crusts
1 (14.5-ounce) can pitted tart red cherries, undrained
1 (12-ounce) package frozen raspberries, thawed
1 cup fresh blueberries or frozen blueberries, thawed
1 cup SPLENDA® No Calorie Sweetener, Granulated
1/4 cup cornstarch
2 tablespoons butter

1. Preheat oven to 375°F (190°C).
2. Unroll and fit one pie crust into a 9-inch pie plate; set aside.
3. Drain cherries, raspberries, and blueberries (if frozen), reserving 1 cup of the juices. Set berries and juice aside.
4. Combine SPLENDA® Granulated Sweetener and cornstarch in a medium saucepan; gradually stir in reserved juice. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil 1 minute, stirring constantly. Stir in butter and reserved fruit. Cool slightly and spoon mixture into pie shell.
5. Unroll remaining pie crust; roll to 1/8-inch thickness: place over filling. Fold edges under and crimp. Cut slits in top to allow steam to escape.
6. Bake 40 to 45 minutes or until crust is golden. Cover edges with aluminum foil to prevent excessive browning, if necessary. Cool on a wire rack. Serve with a scoop of frozen low-fat vanilla yogurt, if desired.

Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories 330 | Calories from Fat 170 | Fat 19g (sat 6g) | Cholesterol 10mg | Sodium 290mg | Carbohydrates 37g | Fiber 4g | Sugars 7g | Protein 4g

Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.