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|Amount Per Serving|
% Daily Value
|Total Fat 9g||35%|
| Saturated Fat g||%|
| Dietary Fiber 3g||5%|
| Sugars 17g||29%|
Cherry and Toasted Almond Pie
Low-sugar fruit pie that is sure to be a hit with the family. Recipe is courtesy of The Big Book of Diabetic Desserts.
|1/2 cup granular no-calorie sweetener|
|1/4 cup cornstarch|
|Pinch of salt|
|2 lbs (about 6 cups) fresh sweet cherries, pitted or 6 cups unsweetened frozen cherries, thawed|
|1/2 tsp almond extract |
|1 cup all-purpose flour|
|1/2 tsp salt|
|1/2 tsp baking powder|
|1/4 tsp baking soda|
|1/4 cup canola oil|
|3 Tbsps reduced-fat sour cream |
2 Tbsps slivered almonds|
Preheat the oven to 400°F.
Combine the no-calorie sweetener, cornstarch, and salt in a large bowl and stir to mix well.
Add the cherries and toss to coat. Sprinkle cherry mixture with the extract and toss to coat.
Coat a 9-in glass pie plate with cooking spray and set aside.
Combine the flour, salt, baking powder, and baking soda in a medium bowl. Combine the oil and sour cream in a small bowl and whisk until well mixed. Add the oil mixture to the flour mixture and stir until a stiff dough forms.
Shape dough into a disk and place between two sheets of waxed paper.
Roll dough to a 12-in diameter circle. Remove top layer of waxed paper and place dough, with waxed paper facing up, into prepared pan. Starting from edge of dough, gently remove waxed paper. Fit dough into prepared pie plate, folding edges under.
Spoon the cherry mixture into crust and bake 20 minutes. Remove pie from oven and adjust oven temperature to 350°F. Cover pie loosely with foil and immediately return to oven. Bake 25 to 30 minutes longer or until fruit is bubbly.
Maintain oven temperature.|
|3||Topping: Place the almonds in a small baking pan and bake at 350°F until lightly toasted, 6 to 8 minutes. Set the almonds aside to cool.
Cool pie 1 hour on a wire rack before slicing. Sprinkle with almonds just before serving. Serve slightly warm or at room temperature|