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Chocolate-Almond Topped Cherry Pie: Diabetic Friendly

I subscribe to Diabetic Living from Better Homes and Gardens. I recently made the Carrot Cake Towers, which were fabulous. I also tried their Chocolate-Almond Topped Cherry Pie. Instead of a carb filled pie crust, they used phyllo sheets to create the crust. While in theory I think it’s a great idea, I found it extremely difficult to eat and very messy. The filling was very good, but eventually I ended up scraping the filling out and tossing the phyllo crust.

Diabetic exchanges are available at the bottom of the recipe.

Oh and if you are reading this, I am purposely making this a short post so I don’t lose your attention. Ha ha ha. :) There’s a poll on the right side of this blog. I would love it if you could vote and let me know if you prefer to see step by step photos with the recipes that I post. Thanks!

Chocolate-Almond Topped Cherry Pie
from Diabetic Living

Butter-flavor nonstick cooking spray
6 sheets frozen phyllo dough (14×9-inch rectangles), thawed
2/3 cup sugar*
1/4 cup cornstarch
4-1/2 cups fresh or frozen** unsweetened pitted tart red cherries
1/4 to 1/2 teaspoon almond extract
1/4 cup slivered almonds, lightly toasted
1 ounce bittersweet chocolate

1. Preheat oven to 350°F. For crust: Coat a 9-inch pie plate with nonstick cooking spray. Unfold phyllo dough; place one sheet of the phyllo dough on a clean work surface. (As you work, cover the remaining phyllo dough with plastic wrap to prevent it from drying out.) Coat the phyllo sheet with nonstick cooking spray. Top with a second sheet of the phyllo dough. Coat with nonstick cooking spray. Gently press into the pie plate, allowing ends to extend over edge of plate. Coat and layer another two sheets of the phyllo dough; place across phyllo in plate in a crisscross fashion. Coat and layer the last two sheets of the phyllo dough; place at an angle over phyllo sheets in plate to completely cover the edge of the plate. Turn under some of the edges of the phyllo dough to form a somewhat even edge.

2. Bake for 10 to 12 minutes or until crust is lightly browned. Cool in pan on a wire rack.

3. Meanwhile, for filling: In a large saucepan, combine sugar and cornstarch. Stir in cherries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in almond extract. Cool completely, stirring occasionally. Pour into cooled phyllo crust. Serve within 2 hours of filling.

4. To serve, top cherry filling with almonds. To make chocolate curls, draw a vegetable peeler across the narrow side of the chocolate. Arrange chocolate curls on the pie.

*SUGAR SUBSTITUTES: We do not recommend sugar substitutes for this recipe.

**Test Kitchen Tip: Do not thaw frozen cherries, if using.

SERVINGS: 10 servings
CARB GRAMS PER SERVING: 3

Nutrition Facts Per Serving:
Servings: 10 servings
Calories 148
Total Fat (g) 3
Saturated Fat (g) 1
Monounsaturated Fat (g) 1
Polyunsaturated Fat (g) 0
Cholesterol (mg) 0
Sodium (mg) 28
Carbohydrate (g) 31
Total Sugar (g) 21
Fiber (g) 2
Protein (g) 2
Vitamin A (DV%) 0
Vitamin C (DV%) 2
Calcium (DV%) 2
Iron (DV%) 5
Diabetic Exchanges
Fruit (d.e.) .5
Other Carbohydrates (d.e.) 1.5
Fat (d.e.) .5

Me

10 Responses to Chocolate-Almond Topped Cherry Pie: Diabetic Friendly

  1. 1
    Debbie says:

    Both the spongecake and cherry pie look delicious! I am going to make a peach pie one night this week – I am so in the mood for pie lately!!!

  2. 2
    Fallon says:

    What an interesting combo of flavors! I can see what you mean with the phyllo crust. Pie isn't pie without a yummy crust!

    This could just be a nice cobbler with the chocolate almond topping minus the crust.

  3. 3
    Maria says:

    A very unique pie. Looks tasty!

  4. 4
    Bunny says:

    This sounds really good Amanda, yes the phyllo dough does sound like a good idea, maybe there's a way to make it work better. Ilove the filling, who could resist that!

  5. 5
    Karine says:

    I love the combination of cherries and almond of this pie! Thanks for sharing your recipe :)

  6. 6
    Cakelaw says:

    This looks delicious, although I can seehow the phyllo crust would be a nightmare to eat with the heavy filling.

  7. 7
    Katrina says:

    Yum! Love cherry pie, love chocolate, love phyllo. I think I'd love this! ;)
    FYI–Some posts I like to sit and read the long-winded stuff (not just yours, others as well) and other times I only have time to skim and look at the yummy food!
    I'm actually glad I read the whole spongecake write up, it was a good one.

  8. 8
    Lynda says:

    The phyllo sounds like a good idea, but I can see your point as it is very crumbly. It sure looks good though!

  9. 9
    5 Star Foodie says:

    Cherries and almonds are an excellent combo, very yummy! i wonder if puff pastry would work better than phyllo here.

  10. 10
    pinkstripes says:

    YUM! Looks delicious. Love the color.

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