Cherry Pie Recipe - Chocolate Pie

Cherry Pie Recipe - Chocolate Pie

For an extra-special presentation, garnish the edges of the pie with light whipped topping, or add a 2-Tablespoon dollop on top of each slice. Either garnish adds about 20 calories per serving and is considered a FREE food. Recipe from The New Family Cookbook For People With Diabetes, ©1999 by the American Diabetes Association and The American Dietetic Association.

Cherry Topping:

• 1-3/4 cups thawed frozen pitted tart cherries (1/2 of a 1-pound bag)
• 1/2 cup sugar
• 1 Tbsp cornstarch
• 1/2 tsp almond extract

Chocolate Filling:

• 6 ounces soft fat-free cream cheese
• 1/2 cup semisweet chocolate chips
• 3 Tbsp fat-free milk
• 1 prepared 9-inch pie shell, baked

For the topping:

• Combine the cherries, sugar, 1/4-cup water, and the cornstarch in a medium saucepan. Stir well to dissolve the cornstarch. Cook over medium heat, stirring often until the sauce is thickened and clear. Add the almond extract and stir to blend. Refrigerate the sauce to chill and firm.

For the filling:

• Combine the cream cheese and chocolate chips in a small pan or in the top of a double boiler. Cook over very low heat, stirring constantly, until the chips are melted; add the milk and stir until the mixture is smooth.
• Pour the chocolate filling into the baked pie crust. Let cool at least 10 minutes, or until the pudding sets. Gently spread the cooled cherry topping over the chocolate layer. Chill the pie at least 2 hours before serving. At serving time, cut into 8 equal slices. Makes 8 Servings.
• Per Serving: 265 Cal; 11 g Total Fat (4 g Sat Fat); 36 g Carb; 4 mg Cholesterol; 274 mg Sodium; 7 g Protein; 1 g Dietary Fiber; 23 g Sugars. Exchanges: 2-1/2 Carb; 1-1/2 Fat.

Cherry Pie Recipe - Chocolate Pie