Mom's Homemade Cherry Pie Filling
1 (15-ounce) can tart red cherries, packed in water; drained, and 1/2 cup
liquid reserved
1/2 cup water
3 tbsps cornstarch
3/4 cup Splenda Granular
10 to 12 drops red food coloring
In a medium saucepan, combine reserved cherry liquid, water, cornstarch,
and Splenda. Add cherries and red food coloring. Mix gently to combine.
Cook over medium heat until mixture thickens and starts to boil, stirring
often and being careful not to crush cherries. Remove from heat. Place
saucepan on a wire rack and let set for at least 15 minutes, stirring
occasionally. Use in any recipe calling for 1 can cherry pie filling.
HINTS:
1. Excellent with 1 teaspoon almond extract stirred in after removing from
heat.
2. Use 2 cups of any chopped fruit, replace 1/2 cup cherry liquid with water
and a complementary food coloring for any flavored fruit pie filling.
Serves 8
40 Calories
0g Fat
0g Protein
10g Carb
4mg Sodium
1g Fiber
Exchanges: 1/2 Fruit
Cooking Healthy with Splenda by JoAnna M. Lund
