CHERRY PIE

2 (16 oz.) cans pitted tart cherries
(in water − no syrup)
1 large box cook & serve sugar−free
vanilla pudding mix
1 small box sugar−free cherry gelatin
Sugar substitute to equal 4 tsp. sugar
1 baked 9−inch pastry shell
Drain cherries, reserving juice. Set cherries aside.
In a saucepan, combine cherry juice and dry pudding mix. Cook and
stir until mixture comes to a boil and is thickened and bubbly. Remove
from heat; stir in gelatin powder and sweetener until dissolved. Stir
in the cherries; transfer to pie shell. Cool completely. Store in refrigerator.
8 servings, 176 calories each, 293 mg sodium, 0 cholesterol,
24 gm carbohydrate, 3 gm protein, 8 gm fat
Diabetic Exchange: 1 starch, 1/2 fruit