Low Carb Cheery Cherry Pie

Ingredients

1 (15 oz) package refrigerated pie crusts
2 (14.5 oz) cans pitted tart red cherries, undrained
2/3 cup SPLENDA® No Calorie Sweetener, Granulated
1/4 cup cornstarch
2 tsp fresh lemon juice
1/4 tsp almond extract
4 drops red food coloring

Directions:

1. Preheat oven to 375 degrees F.

2.Unfold 1 pie crust; press out fold lines. Fit pie crust into a 9inch pie plate
according to package directions.

3. Drain cherries, reserving 1 cup juice; set fruit aside.

4. Combine SPLENDA Granulated Sweetener and cornstarch in a medium saucepan;
gradually stir reserved juice into SPLENDA Granulated Sweetener mixture.
Cook over medium heat, stirring constantly, until mixture begins to boil.
Boil 1 minute, stirring constantly.
Remove from heat; stir in lemon juice, almond extract and food coloring, if desired.
Fold in reserved cherries; cool slightly. Spoon mixture into pastry shell.

5. Unfold remaining pie crust; press out fold lines. Roll to ⅛ inch thickness.
Place over filling; fold edges under and crimp. Cut slits in top to allow steam to escape.

6. Bake 40 to 50 minutes or until crust is golden.
Cover edges with aluminum foil to prevent over browning, if necessary.
Cool on a wire rack one hour before serving.

Serving Size: 1 slice (1/8 of pie)
Servings Per Recipe=8

Nutrition Facts:

Weight Watchers PointsPlus+ =8

Calories: 290
Calories from Fat: 130
Total Fat: 14g
Saturated Fat: 6g
Cholesterol: 10mg
Sodium: 210mg
Total Carbs: 39g
Dietary Fiber: 1g
Sugars: 10g
Protein: 3g