Wednesday, December 05, 2007

Beth's Very Berry Pie

Splenda Recipe! Only 7 grams of Sugar per Servings (from fruit)

1 pkg (16oz) frozen blackberries
1 pkg (16 oz) frozen raspberries
1 sm pkg pitted cherries
1 pkg Pillsbury pre-made pie crust
1/2 cup cornstarch
1 cup Splenda
1 tbs butter

Thaw berries; drain. Reserve 1 cup juice. Preheat oven to 375 degrees. Mix cornstarch and Splenda in a medium saucepan. Pour juice in slowly and stir. Cook on medium heat, stirring constantly. When starting to thicken, add butter. Keep stirring until boiling. Add remaining fruit. Stir thoroughly. Turn off heat. Place 1 pie crust into a 9" pie plate, pressing firmly into bottom. Fill the crust with filling. Top the filling with the other pie crust and press edges together. Cut 4 slits into the top to let steam escape. Bake pie for 45 minutes.

Let cool completely before serving. Tastes great with Breyer's Carb Free Vanilla Ice Cream. This is a delicious treat for those of you trying to watch your diet around the holidays, but still want to feel like you are indulging a little bit. It tastes just as good as regular berry pie, only with loads less sugar!

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