-Bridget Benjamin-PHFC09A
------------------------------------PIE------------------------------------
           PREBAKED SINGLE PIE CRUST
      2 cn 16 OZ UNSWEETNED RED CHERRYS

      1 c  LIQUID FROM THE CHERRIES

      1 tb CORNSTARCH

    1/4 ts ALMOND FLAVORING

      1 c  SUGAR SUBSTITUTE

------------------------------WHIPPED TOPPING------------------------------
    1/2 c  INSTANT DRY MILK

    1/2 c  COLD WATER

      2 tb LEMON JUICE

      2 tb SUGAR

    1/4 c  DRY SUGAR SUBSTITUTE (OPT)

    1/2 ts VANILLA

   Pie: Drain cherries well, reserving 1 cup liquid. Set cherries aside
  and combine 1 cup liquid and cornstarch. Cook and stir over moderate
  heat until thickened and transparent and the starchy taste is gone.
  Remove from heat and add sugar substitute, almond flavoring and
  cherries. Taste and add more sweetner, if desired. Cool to room
  temperature. Spread filling evenly in crust. Let set at least 15
  minutes.
   Topping: Combine dry milk and water and refrigerate for 30 minutes.
  Beat at high speed for 4 minutes. Add lemon juice to whipped milk and
  beat at high speed for 4 minutes. Stir in the sugar and sugar
  substitute while it is being beaten. Add vanilla to whipped topping
  and refrigerate until use. From "The New Diabetic Cookbook" by Mabel
  Cavaiani,R.D.