RecipesDietsandMore.com
.jpg)
.jpg)
Ingredients:
2 prepared pie crusts, thawed
1 Large can cherries, WATER PACKED
3-1/2 Tsp. or 12 packets of
maltodextrin sweetener
(like Equal or Splenda)
Red food coloring
1 Tbsp. quick-cooking Tapioca
1 Tbsp. butter or margarine
sour cream
2 prepared pie crusts, thawed
1 Large can cherries, WATER PACKED
3-1/2 Tsp. or 12 packets of
maltodextrin sweetener
(like Equal or Splenda)
Red food coloring
1 Tbsp. quick-cooking Tapioca
1 Tbsp. butter or margarine
sour cream
Instructions:
Roll out the two pie crusts until approx. rectangle shaped. Place one crust in the bottom of a 9x13 inch pan sprayed with no-stick spray.
Mix the cherries, sweetener and tapioca in a small pan. Let stand for 5 minutes, then cook 5 minutes until thick and bubbly. Add food coloring and butter/margarine. Pour over bottom crust and place top crust on top of cherry mixture. Dab with margarine or milk to brown crust. Bake at 400° for 20-25 minutes.
Mix the cherries, sweetener and tapioca in a small pan. Let stand for 5 minutes, then cook 5 minutes until thick and bubbly. Add food coloring and butter/margarine. Pour over bottom crust and place top crust on top of cherry mixture. Dab with margarine or milk to brown crust. Bake at 400° for 20-25 minutes.
©Copyright 2008 4G Company, Bella Vista, AR
Email us at webmaster@recipesdietsandmore.com
Photos on this site from Comteche.com
Email us at webmaster@recipesdietsandmore.com
Photos on this site from Comteche.com
Sugar-Free Cherry Cobbler
.jpg)
Diabetic Recipes