Yield: 8 servings
1 Lite Graham Cracker Piecrust*
1 1/4 cups nonfat or low-fat milk or evaporated nonfat or low-fat
1 package (4-serving size) sugar-free instant vanilla pudding mix
20-ounce can no-added-sugar or light (reduced-sugar) cherry pie filling
1. Place the milk and pudding mix in a medium bowl, and whisk for two minutes or until thick and creamy.
2.
Spread the pudding evenly in the crust. Spread the cherry pie filling
over the top. Cover and refrigerate for at least 3 hours before
serving. Remove the sides of the tart pan or springform pan just before
serving.
Nutritional Facts (per serving)
Calories: 153
Carbohydrates: 26 g
Fiber: 1.9 g
Fat: 4.4 g
Sat. Fat: 0.8 g
Cholesterol: 1 mg
Protein: 2.8 g
Sodium: 238 mg
Calcium: 70 mg
Diabetic exchanges: 2 carbohydrate, 1 fat
*Make
the crust using a 10-inch tart pan or springform pan instead of a
9-inch pie pan. Press the crust over the bottom and 1-inch up the sides
of the pan, then bake as directed. Cool before adding the filling.
