Tart cherries in a sweet, creamy filling make this a pie that’s sure to please.Ingredients
2 (16 ounce) cans pitted tart cherries (in water - no syrup)
1 large box cook & serve sugar-free vanilla pudding mix
1 small box sugar-free cherry gelatin
Sugar substitute to equal 4 teaspoon sugar
1 baked 9-inch almond flour pie crust (recipe below)
1 1/4 cups almond flour
3 packets of Splenda
4 tablespoons softened butter
Drain cherries, reserving juice. Set cherries aside.
In a saucepan, combine cherry juice and dry pudding mix. Cook and stir until mixture comes to a boil and is thickened and bubbly. Remove from heat; stir in gelatin powder and sweetener until dissolved. Stir in the cherries; transfer to pie shell. Cool completely. Store in refrigerator.
Pie Crust: Combine almond flour, splenda, and butter to form a pastry dough. Evenly spread dough in pie tin and bake at 350 for about 10-15 minutes until browned.
- Calories 176
- Sodium 293 mg
- Cholesterol 0
- Carbohydrate 24 gm
- Protein 3 gm
- Fat 8 gm
- Diabetic Exchange
- 1 starch
- 1/2 fruit