Filling: 1 can of Lucky Leaf Sugar Free Cherry Pie Filling
Meringue Crust
6 egg whites
1 1/2 teaspoon cream of tartar
5 tablespoons Splenda
1/2 teaspoon vanilla extract
Beat egg whites with cream of tartar until almost stiff, then add
the rest and beat to stiff peaks.
Spray a 9" pie tin with nonstick spray and put 1/2 meringue mixture
in it, spreading so you have it about even all over and up to the
sides like regular pie dough.
Bake in a preheated 350 degrees for 10 minutes or until lightly
gold and some can still be white.
While the crust is in the oven pour 1 can of Lucky Leaf Sugar Free
Cherry Pie filling in a small sauce pan with 1 tsp of allspice or
cinnamon and bring to a simmer. Add the hot filling to the crust as
soon as you remove from the oven and spread evenly. Po
Return to oven and continue cooking until a golden brown crust is
visible.
Makes 10 Slices @ 5.9 carbs per slice
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