Berry-Cherry Pie
Its easy when you start with refrigerated piecrusts. For rave reviews serve warm and top with a scoop of low-fat frozen vanilla yogurt.
- Serves: 8
- Prep Time: 25 Minutes
- Cook Time: 45 Minutes
- Total Time: 1 Hour 10 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 8
Serving Size: 1 slice (1/8 of pie)
- Amount Per Serving
- Calories:
- 330
- Calories from Fat:
- 170
- Total Fat:
- 19g
- Saturated Fat:
- 6g
- Cholesterol:
- 10mg
- Sodium:
- 290mg
- Total Carbs:
- 37g
- Dietary Fiber:
- 4g
- Sugars:
- 7g
- Protein:
- 4g
DIRECTIONS
Preheat oven to 375 degrees F.
Unroll and fit one piecrust into a 9-inch pie plate; set aside.
Drain cherries, raspberries, and blueberries (if frozen), reserving 1 cup of the juices. Set berries and juice aside.
Combine SPLENDA® Granulated Sweetener and cornstarch in a medium saucepan; gradually stir in reserved juice. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil 1 minute, stirring constantly. Stir in butter and reserved fruit. Cool slightly and spoon mixture into pie shell.
Unroll remaining piecrust; roll to 1/8-inch thickness: place over filling. Fold edges under and crimp. Cut slits in top to allow steam to escape.
Bake 40 to 45 minutes or until crust is golden. Cover edges with aluminum foil to prevent excessive browning, if necessary. Cool on a wire rack. Serve with a scoop of frozen low-fat vanilla yogurt, if desired.
INGREDIENTS
- 1 (15 ounce) package refrigerated pie crusts
- 1 (14.5 ounce) can pitted tart red cherries, undrained
- 1 (12 ounce) package frozen raspberries, thawed
- 1 cup fresh blueberries or frozen blueberries, thawed
- 1 cup SPLENDA® No Calorie Sweetener, Granulated
- 1/4 cup cornstarch
- 2 tablespoons butter
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