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Old 12-30-2008, 08:20 AM   #1
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what to do with no sugar added cherry pie filling?

I've had this can of Comstock no sugar added cherry pie filling sitting in my pantry for months. I bought it on a whim, hoping for inspiration, but it hasn't hit me yet.

Any ideas? (Other than serving it warm over ice cream, which is the only idea that keeps popping into my head!)
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Old 12-30-2008, 08:21 AM   #2
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Top a lc cheesecake with it.
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Old 12-30-2008, 08:36 AM   #3
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I have some cherry pie filling and apple pie filling just sitting in my pantry. The cheesecake sounds good and I'm hoping for some more great ideas.
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Old 12-30-2008, 08:38 AM   #4
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With a spoon straight from the can. :blush:

I agree with Lisa, on top of cheesecake is how I most often use it. But I've also made a cobbler-like thing using almond meal and in my yogurt.
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Old 12-30-2008, 08:56 AM   #5
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The carbalose flour pie crust is good, you can make a cherry pie.

Or a cherry crisp. My topping is 1 stick (1/2 cup) butter, melted and cooled, then add 1 cup almond meal, 3/4 cup oat or raw wheat bran, 1/4 cup chopped nuts of your choice, 1 tsp. cinnamon, and 1 cup equivalent sweetener - I like a combo of brown Diabetisweet and either stevia or Splenda in this one. Combine all, crumble over filling, and bake til the filling starts to bubble up through the topping. I use 350* for anywhere from 20 to 40 minutes, depending on the fruit/filling I'm using.

Or a cherry tart. Crust - 1 1/4 cups of blanched almond meal, 1 tablespoon equivalent sweetener, and 1 egg white, slightly beaten. Mix all together and pat into whatever pan you want to use. Bake at 350* about 10 minutes, until JUST starting to turn golden. Pour in the filling and bake another 10 to 15 minutes, to set the filling. Top with whipped cream or yogurt.
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Old 12-30-2008, 09:37 AM   #6
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The firs thing that comes to my mind is Paula Deens cream cheese tarts. It is basically little cheesecake muffins with a nilla wafer used as the “crust” but you could easily make it sugar free and use a nut flour crust rolled into balls and pressed into the bottom of the muffin tins. Yummy!
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Old 12-30-2008, 10:39 AM   #7
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We really like it as a sauce for ham. Used to do this back in high carb days and have tried it with the no-sugar-added pie filling, too, and it's good!
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Old 12-30-2008, 11:19 AM   #8
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Thanks for all the great ideas--looks like I'll need to buy some more! Right after I try Charski's cherry crisp. That was just the inspiration I was looking for--thanks Charski!
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Old 12-30-2008, 11:20 AM   #9
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Quote:
Originally Posted by lcmiller461 View Post
I've had this can of Comstock no sugar added cherry pie filling sitting in my pantry for months. I bought it on a whim, hoping for inspiration, but it hasn't hit me yet.

Any ideas? (Other than serving it warm over ice cream, which is the only idea that keeps popping into my head!)
With 8 carbs in a 1/3 cup and 4 grams of sugar I would use it as a doorstop or paperweight.

McBoo
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Old 12-30-2008, 01:47 PM   #10
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I've made Kevinpa's http://www.lowcarbfriends.com/bbs/lo...cket-pies.html filled with sf cherry pie filling. They're very good!
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Old 12-30-2008, 04:18 PM   #11
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I have a can of no sugar added cherry pie filling, too, that I keep meaning to use. It is a little carby, but cherry is my absolute favorite! The problem for me is portion control. I love this stuff sooooo much...

Do you know, the one idea that never occurred to me was heated on top of vanilla ice cream. And I have some i.c. in the freezer right this minute....

How about blintzes with egg crepes and a sweetened cream cheese and cherries filling?

How about with whipped cream as a topping for low carb waffles?

How about using it as a topping for low carb pancakes? Or sweetened oopsies, to keep the carbs low? You could make your own Rooty Tooty Fresh & Fruity special (apologies to IHOP) for DINNER with low carb pancakes, cherry topping, sausage, bacon and a fried egg. Decadant, I know...but almost the only carbs in the meal would be the cherries.

Or on top of a SMALL low carb brownie, for a mini black forest cake.

That recipe for cobbler sounds great, I have to try it!

( I JUST got my big box from Netrition today, so I have Poly D and WRS and all that good stuff to play with, now!!)

Last edited by JoniBGoode; 12-30-2008 at 04:22 PM..
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Old 12-30-2008, 04:24 PM   #12
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Quote:
Originally Posted by McBoo View Post
With 8 carbs in a 1/3 cup and 4 grams of sugar I would use it as a doorstop or paperweight.

McBoo
I was thinking something similar, but because of the nasty red food coloring.
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Old 12-30-2008, 05:27 PM   #13
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Carolyn just posted a recipe for a cinnimon cheese Atkins danish. I'm going to make that and put a few cherries on it.
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Old 01-01-2009, 11:24 AM   #14
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Add some of it(1/2) to SF jello and make a topping of cream cheese(8oz) and sour cream(8oz) mixed with splena(1/4-1/2 cup. Great!!!!
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Old 01-03-2009, 02:00 PM   #15
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Quote:
Originally Posted by CherryCola View Post
With a spoon straight from the can. :blush:

I agree with Lisa, on top of cheesecake is how I most often use it. But I've also made a cobbler-like thing using almond meal and in my yogurt.
I have to admit that's what I did with my last can of SF cherry pie filling.

I wasn't doing LC at the time - but still ... sheesh!

I can't resist cherry anything. Which is why that stuff isn't in my house anymore.
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