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.
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from Diabetic LivingButter-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
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
Fruit (d.e.) .5
Other Carbohydrates (d.e.) 1.5
Fat (d.e.) .5