Low Sugar Cherry Cheese Pie
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This is a recipe I adapted for my mother who is diabetic. You would never know that it is lower in fat and sugar. Leftovers are never a problem.
8-ounce package low fat cream cheese, softened
1/2 cup Splenda
1/2 teaspoon almond extract
8-ounce tub sugar free Cool Whip, thawed
6-ounce graham cracker crust, purchased
20-ounce can no sugar added cherry pie filling
1/2 cup sliced almonds
Beat together cream cheese, Splenda and almond extract. On low speed mix in Cool Whip just until smooth. Pour into pie crust. Spread pie filling on top. Sprinkle with almonds. Refrigerate 3 to 4 hours before serving.
You can also use apple pie filling instead of cherry. If using apple substitute 1 teaspoon vanilla extract for the almond extract and sprinkle with cinnamon instead of almonds.
Nancy O'Mary, Rock Island