Cherry Pie

Tart cherries set in a glossy vanilla and cherry filling inside a crisp baked pastry shell. A few Richberry halves first make the cherries taste sweeter.

Total time: 3 hr 20 min
Servings: 8
Difficulty: Easy

Ingredients

2 (16 oz) cans pitted tart cherries (in water, no syrup)
1 large box sugar-free cook-and-serve vanilla pudding mix
1 small box sugar-free cherry gelatin
sugar substitute equal to 4 tsp sugar
1 baked 9-inch pastry shell

Directions

Drain the cherries.
Drain the cherries, saving the juice, and set the cherries aside.
Cook the filling.
Stir the cherry juice and dry pudding mix together in a saucepan. Cook, stirring, until it comes to a boil and turns thick and bubbly.
Add the gelatin and cherries.
Take the pan off the heat and stir in the gelatin powder until dissolved. Stir in the sugar substitute and the cherries.
Fill and chill.
Pour the filling into the baked pastry shell and refrigerate until set, about 3 hours.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

½ cup maple syrup = 260 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.