- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 384.4
- Total Fat: 23.9 g
- Cholesterol: 34.3 mg
- Sodium: 139.2 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 3.8 g
- Protein: 7.3 g
Cherry Creme cheese Almond PieSubmitted by: CAROLWAYMACK2
IntroductionAn attempt to lower the carb count on a read pie An attempt to lower the carb count on a read pie
Almonds, 1.5 cups, ground fine in a food processor
1/4 Cup melted butter
3 Tablespoons artificial sweenter (try 1.5 Tbsp Xylitol and !.5 Tbsp Splenda)
Low Fat Cream Cheese, 8 oz
Frozen tart cherries 4 cups
1/4 cup minute Tapioca
1/2 cup sugar
1/2 cup xylitol
1/4 tsp almond extract
2 Tbsp melted butter
2 Tbsp sugar
Consider using no sugar and just artificial sweetners to lowere carbs. Almond topping may not brown as nicely. I hate the taste of Splenda, but find it acceptable with mixed half and half with xylitol.
Mix Cherries with tapioca, 1/2 cup sugar, 1/2 c xylitol and almond extract. Allow to sit for at lease 15 minutes. Gently heat to full rolling boil (doesn't stop boiling even while stirring). Allow to cool to warm.
With electric mixer, beat cream cheese with 1-2 Tablespoons milk until very smooth and soft. Add more milk if needed to make it easy to spread in bottom of your very delicate pie crust.
Put cooked cherries on top.
Make top crust by mixing sliced almonds, 2Tbsp butter and 2 Tbsp sugar gently with a fork. Sprinkle on top of cherries. Broil, watching carefully to prevent burning, until almond topping is slightly brown.
Serving Size: 8 slices of a 9-10 inch pie. Could be cut smaller.
Number of Servings: 10
Recipe submitted by SparkPeople user CAROLWAYMACK2.