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Tart Cherry Pie


  • 2 cans (14-1/2 ounces each) pitted tart cherries
  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 1 package (.3 ounce) sugar-free cherry gelatin
  • Sugar substitute equivalent to 4 teaspoons sugar
  • 1 pie crust (9 inches), baked


  • 1. Drain cherries, reserving juice; set cherries aside. In a large saucepan, combine cherry juice and dry pudding mix. Cook and stir until mixture comes to a boil and is thickened and bubbly. Remove from the heat; stir in gelatin powder and sweetener until dissolved. Stir in cherries; transfer to pie crust. Cool completely. Store in the refrigerator.

Nutrition Facts

1 piece: 174 calories, 7g fat (3g saturated fat), 5mg cholesterol, 162mg sodium, 25g carbohydrate (11g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.


Average Rating: 5
  • karsmitty2
    Mar 8, 2013

    My husband is a Type 1 diabetic & he can enjoy it. This pie is so delicious, you'll never know that the filling is sugar-free.

  • grammaberr
    Jun 6, 2010

    This looks and sounds delicious. but I also want to try this with blusberries,too.

  • cathy1022
    Jul 7, 2008

    I made this recipe for the firt time to take on a camping trip. It was easy to make and totally awesome. Would definately make it again.

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