Cherry Lattice Pie (Diabetic)
- 2 (16-ounce each) packages frozen no-sugar-added
pitted cherries
12 3/4 teaspoons Equal® for Recipes or 42 packets
Equal® sweetener or 1 3/4 cup Equal® Spoonful™
4 teaspoons all-purpose flour
4 teaspoons cornstarch
1/4 teaspoon ground nutmeg
5 to 7 drops red food color
Reduced-Fat
Pie Pastry (2 recipes for double crust) or favorite
pastry for double crust 9-inch pie
- Thaw cherries completely in strainer set
in bowl; reserve 3/4 cup cherry juice. Mix Equal®, 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 425*F (220*C) oven until
pastry is browned, 35 to 40 minutes. Cool on wire rack. Makes
8 servings.
Nutrition Information Per Serving: 330 cal., 5 g pro., 51 g carbo., 12 g fat, 0 mg
chol., 269 mg sodium.
Food Exchanges:
1 1/2 Fruit, 2 Bread, 2 1/2 Fat.
Recipe provided courtesy of Merisant Corporation ® and the
NutraSweet Company, makers of Equal®.
Click
for more information on the artificial sweetner Aspartame.
