Directions:
- Preheat oven to 375 degrees F.
- Unroll and fit one pie crust 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 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 pie crust; 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 no sugar added vanilla ice cream, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 71.93 Kcal (301 kJ) | ||
| Calories from fat | 33.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.76g | 6% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 15.71mg | 1% | |
| Potassium | 25.32mg | 1% | |
| Total Carbs | 9.28g | 3% | |
| Sugars | 2.91g | 12% | |
| Dietary Fiber | 0.66g | 3% | |
| Protein | 0.4g | 1% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 0.1mg | 1% | |
| Calcium | 3.3mg | 0% | |
| Amount Per 100 g | |||
| Calories | 196.11 Kcal (821 kJ) | ||
| Calories from fat | 92.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.25g | 6% | |
|---|---|---|---|
| Cholesterol | 20.81mg | 3% | |
| Sodium | 42.84mg | 1% | |
| Potassium | 69.02mg | 1% | |
| Total Carbs | 25.29g | 3% | |
| Sugars | 7.94g | 12% | |
| Dietary Fiber | 1.79g | 3% | |
| Protein | 1.08g | 1% | |
| Vitamin C | 6.9mg | 4% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.3mg | 1% | |
| Calcium | 9mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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