Tart Cherry Pie
"My aunt and I are diabetic," remarks Bonnie Johnson of DeKalb, Illinois. "We both enjoy this yummy, fruity pie...and our friends even request this dessert when they come to visit."
Ingredients
- 2 cans (14-1/2 ounces each) pitted tart cherries
- 1 package (3 ounces) cook-and-serve vanilla pudding mix
- 1 package (.3 ounce) sugar-free cherry gelatin
- Sugar substitute equivalent to 4 teaspoons sugar
- 1 pie crust (9 inches), baked
Directions
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1Drain cherries, reserving juice; set cherries aside. In a large saucepan, combine 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 gelatin powder and sweetener until dissolved. Stir in cherries; transfer to pie crust. Cool completely. Store in the refrigerator.
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