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PiePastry - Cherry Chocolate Pie

Source of Recipe

from diabetic gourmet


List of Ingredients

1 baked 9" pie crust

for the topping:

1 3/4 c. pitted tart cherries, thawed if frozen, (1/2 or a 1 lb. bag)
1/2 c. white sugar
1/4 c. water
1 tbsp. cornstarch
1/2 tsp. vanilla extract

for the filling:

6 ounces softened fat free cream cheese
1/2 c. semisweet chocolate chips
3 tbsp. fat free milk


Recipe

for the topping:

Mix the sugar and cornstarch together in a medium saucepan, making sure to break up any lumps.
Add the cherries and water and stir well to mix.
Cook over a medium heat, stirring often, until the sauce is thickened and clear.
Add the extract and stir to blend.
Refrigerate to chill and set.

for the filling:

Combine the cream cheese and chocolate chips together in a small pan, or in the top of a double boiler.
Cook over a very low heat, stirring constantly, until the chips have melted.
Add the milk and stir until the mixture is smooth.

Pour the chocolate filling into the crust.
Let cool for at least 10 minutes, or until the pudding sets.
Gently spread the cooled cherry topping over the chocolate layer.
Chill the pie for at least 2 hours before serving.
Makes 8 servings.

Nutritional info per 1 slice serving:
If a sugar substitute and sugar free chocolate is used, the sugar intake will be less than noted.
Calories: 265, Fat: 11g, Chol: 4mg, Sod: 274mg, Carb: 36g, Diet Fibr: 1g, Sugars: 23g, Prot: 7g
Diabetic exchanges: 2 1/2 Other Carbohydrate, 1 1/2 Fat