4 c Sour red cherries; pitted*
1 1/2 c Sugar substitute; Splenda
1/4 c Cornstarch
1 tb Lemon juice
1/4 ts Almond extract
1 tb Margarine
Pastry for Double Crust Pie
In large bowl, combine cherries, sugar substitute, cornstarch, lemon
juice and almond extract. Let stand 15 minutes.
Line 9-inch pie plate with half the pastry. Stir cherry mixture;
pour into pie plate. Dot with margarine. Cut remaining pastry into
1/2-inch strips. Weave strips on top of cherry filling in lattice
fashion. Trim ends of strips even with edge of bottom crust. Flute
Bake at 450F. on lowest oven rack for 35 to 45 minutes or until golden
brown and bubbling. (If necessary, cover edge of pie with foil to
prevent overbrowning.) Cool on rack.
*To use frozen sour cherries, thaw slightly and use the juice. To use
canned sour cherries, use 2 19 oz. cans unsweetened cherries. Reserve
1/4 cup juice.
Nutritional information per serving: Calories: 288 Protein: 3.3 g
Carbohydrates: 35.4 g Fat: 15.2 g
Origin: Splenda Low-Calorie Sweetener
From the Collection of Candis Compton.