ingredients:

9" pie crust brushed with egg whites, baked and cooled

filling ingredients:

2 1/2 cups rinsed, drained, quartered cherries
1 small package (makes 2 cups) sugar-free cherry gelatin
3/4 cup boiling water
2 ice cubes
2/3 cup ice-cold fruit-sweet cherry juice concentrate
1 1/2 cups (2 6-ounce cartons) fruit-sweetened cherry yogurt
2 packets Splenda® (as sweet as 2 teaspoons sugar each)
mint sprig to decorate each slice (optional)

instructions:

Mix Splenda® into yogurt, and set aside. Stir boiling water into gelatin powder until dissolved. Add ice cubes until melted; then stir in juice concentrate. Finally, using a wire whip, whisk yogurt into gelatin mixture until smooth. Spread cherry pieces on bottom of pie crust, and pour the liquid over them.

Refrigerate 2 1/2 to 3 hours, or hasten the gelling process by putting the pie in the freezer for not more than 30 minutes and then into the refrigerator until ready. Decorate each slice with a mint sprig (optional). Serves 8.

© 1995 by Jeanine DuBois

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