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Crumb Topped Cherry Pie Dessert
Pastry for a one crust pie
2 (1 lb.) cans red tart cherries
1/2 cup fruit sweetener (1/4 cup frozen apple juice concentrate
plus 1/4 cup granulated fructose)
3 Tbsp. cornstarch
1/4 cup water
1/4 tsp. salt
1 tsp. grated lemon peel
2 Tbsp. lemon juice
A few drops of red food coloring (opt.)
2 Tbsp. almond flavoring |
Topping:
1/4 cup flour
1/2 cup instant mashed potato or buds
1/4 cup fruit sweetener (1/8 cup frozen apple juice
concentrate plus 1/8 cup granulated fructose)
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cup margarine |
Line 9 inch pie pan with prepared pastry. Set aside.
Drain cherries, reserving one cup of the liquid. In a
saucepan, combine cornstarch and 1/4 cup water, stirring until smooth.
Add cherry liquid, fruit sweetener and salt. Simmer mixture over medium
heat, stirring constantly, until it thickens. Remove from heat and add
cherries, peel, lemon juice, food coloring and almond flavoring. Pour into
prepared pie shell. Combine last six ingredients and blend to crumbly consistency.
Sprinkle over pie filling. Bake 30 minutes at 350° F. Cut into 12 pieces.
Servings: 12
Nutritional Information Per Serving:
178 Calories; 8g Fat; 0 Cholesterol; 26g Carbo; 128 mg
Sodium; 2g Protein
Exchanges: 1 Bread/Starch, 2/3 Fruit, 1-1/2 Fat
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