Cherry Lattice Pie (Diabetic)


2 packages (16 ounces each) 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


for double crust 9-inch pie
1. 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.
2. 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.
3. Bake in preheated 425 degree F (220 degree C) oven until pastry is
browned, 35 to 40 minutes. Cool
on wire rack.

Helpful Hints:

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.

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