My aunt and I are diabetic, and we both enjoy this yummy, fruity pie. Our friends even request it for dessert when they come to visit.
—Bonnie Johnson, DeKalb, IL
Prep: 15 min. + cooling Makes: 8 servings
2 cans (141/2 oz. each) pitted tart cherries
1 pkg. (3 oz.) cook-and-serve vanilla pudding mix
1 pkg. (.3 oz.) sugar-free cherry gelatin
Sugar substitute equivalent to 4 tsp. sugar
1 pie crust (9 in.), baked
Drain cherries, reserving juice; set cherries aside. In a large saucepan, combine the cherry juice and dry pudding mix. Cook and stir until mixture comes to a boil and is thickened and bubbly. Remove from the heat; stir in the gelatin powder and sweetener until dissolved. Stir in cherries; transfer to pie crust. Cool completely. Store in the refrigerator.
1 piece: 174 cal., 7g fat (3g sat. fat), 5mg chol., 162mg sod., 25g carb. (11g sugars, 1g fiber), 2g pro. Diabetic exchanges: 1 starch, 1 fat, 1/2 fruit.