Two (16 ounce) cans pitted tart cherries (in water; no syrup)
One large box cook and serve sugar-free vanilla pudding mix
1 small box sugar-free cherry gelatin
Sugar substitute to equal 4 teaspoons sugar
1 baked 9-inch pastry shell
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. Recipe makes eight servings Cherry Pie.
Nutrition information per serving:
Diabetic Exchanges: 1 starch, 1/2 fruit nter content body copy here