Sherrie's
Cherry Pie
Filling:
1 can of Lucky Leaf Sugar Free Cherry Pie Filling
Meringue
Crust
6 egg whites
1 1/2 teaspoon cream of tartar
5 tablespoons Splenda
1/2 teaspoon vanilla extract
Beat egg whites with cream of tartar until almost stiff, then add
the rest and beat to stiff peaks.
Spray
a 9" pie tin with nonstick spray and put 1/2 meringue mixture in
it, spreading so you have it about even all over and up to the sides
like regular pie dough.
Bake
in a preheated 350 degrees for 10 minutes or until lightly gold
and some can still be white.
While
the crust is in the oven pour 1 can of Lucky Leaf Sugar Free Cherry
Pie filling in a small sauce pan with 1 tsp of allspice or cinnamon
and bring to a simmer. Add the hot filling to the crust
as soon as you remove from the oven and spread evenly. Pour
remaining crust mixture over the top of filling and be sure that
no filling show's through.
Return
to oven and continue cooking until a golden brown crust is visible.
Makes
10 Slices @ 5.9 carbs per slice
| Nutritional
Information |
| source |
grams |
cals |
%total |
| Total: |
|
38 |
|
| Fat: |
0 |
0 |
0% |
| Sat: |
0 |
0 |
0% |
| Poly: |
0 |
0 |
0% |
| Mono: |
0 |
0 |
0% |
| Carbs: |
6.9 |
25 |
71% |
| Fiber: |
1 |
0 |
0% |
| Protein: |
2 |
8 |
27% |
