How to make it

  • For the topping, combine the cherries, sugar, 1/4 cup
  • water, and the cornstarch in a medium saucepan.
  • Stir well to dissolve the cornstarch.
  • Cook over medium heat, stirring often, until the sauce is thickened and clear.
  • Add the almond extract and stir to blend.
  • Refrigerate the sauce to chill and firm.
  • ******************************************
  • For the filling, combine the cream cheese and chocolate
  • chips in a small pan or in the top of a double boiler.
  • Cook over very low heat, stirring constantly, until the chips
  • are melted; add the milk and stir until the mixture is smooth.
  • Pour the chocolate filling into the baked pie crust.
  • Let cool at least 10 minutes, or until the pudding sets.
  • Gently spread the cooled cherry topping over the chocolate layer.
  • Chill the pie at least 2 hours before serving.
  • At serving time, cut into 8 equal pieces.
  • ****************************************
  • Nutritional Information Per Serving: (1 slice)
  • Calories: 265, Fat: 11 g, Cholesterol: 4 mg, Sodium: 274 mg,
  • Carbohydrate: 36 g, Dietary Fiber: 1 g, Sugars: 23 g, Protein: 7 g
  • Diabetic Exchanges: 2-1/2 Other Carbohydrate, 1-1/2 Fat

Reviews & Comments 4

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    " It was excellent "
    momo_55grandma ate it and said...
    wow thanks from all us diabetics love this one high5.
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    " It was excellent "
    aussie_meat_pie ate it and said...
    Nice recipe Stormy, I like the ingredients.
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  • dione73 9 years ago
    This sounds great, bookmarking! Thanks for the recipe.
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    " It was excellent "
    bluewaterandsand ate it and said...
    Sounds heavenly! With me being Diabetic, I will sub the sugar with splenda.
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