Cherry Pie and Whipped Topping-Diabetic

• 1 each pie shell (9 inch) pre-baked
• 32 OZ cherries unsweetened
• 1 cup liquid from cherries
• 1 tablespoon cornstarch
• 1/4 teaspoon almond extract
• 1 cup sugar substitute
• 1/2 cup milk, skim, (non fat) powder
• 1/2 cup water cold
• 2 tablespoons lemon juice
• 2 tablespoons sugar
• 1/4 cup sugar substitute dry
• 1/2 teaspoon vanilla extract

1. Pie: Drain cherries well, reserving 1 cup liquid.
2. Set cherries aside and combine 1 cup liquid and cornstarch.
3. Cook and stir over moderate heat until thickened and transparent and the starchy taste is gone.
4. Remove from heat and add sugar substitute, almond flavoring and cherries.
5. Taste and add more sweetner, if desired.
6. Cool to room temperature.
7. Spread filling evenly in crust.
8. Let set at least 15 minutes.
9. Topping: Combine dry milk and water and refrigerate for 30 minutes.
10. Beat at high speed for 4 minutes.
11. Add lemon juice to whipped milk and beat at high speed for 4 minutes.
12. Stir in the sugar and sugar substitute while it is being beaten.
13. Add vanilla to whipped topping and refrigerate until use.

pie shell, cherries, liquid from cherries, cornstarch, almond extract, sugar substitute, milk, water cold, lemon juice, sugar, sugar substitute dry, vanilla

Taken from recipeland.com/recipe/v/cherry-pie-whipped-topping-diab-41418 (may not work)