Fat-Free Cherry Pie
A light, fat-free cherry pie with a tender crust and tart cherry filling, perfect for a healthy dessert or snack that everyone will enjoy.
Ingredients
Instructions
- Spray a glass baking dish with Pam or non-stick spray.
- Spread half of the cherry pie filling evenly in the dish.
- Mix the self-rising flour and skim milk until thickened but not too thin.
- Pour or spoon half of the flour and milk mixture over the cherry filling.
- Gently add the remaining cherry filling on top of the first layer.
- Add the rest of the flour and milk mixture over the top.
- Bake at 400°F (200°C) for about 45 minutes to 1 hour until the top is browned.
Tips & Substitutions
For a richer flavor, consider adding a splash of almond extract to the cherry filling. If you prefer a gluten-free option, substitute the self-rising flour with a gluten-free flour blend. To enhance sweetness, a tablespoon of sugar or a sugar substitute can be mixed with the cherries. Ensure to bake until the top is golden brown for the best texture.
Serving Suggestions
Serve the cherry pie warm or at room temperature, perhaps with a dollop of fat-free whipped topping for added creaminess. It pairs beautifully with vanilla ice cream or a scoop of frozen yogurt. For a festive touch, consider garnishing with fresh mint or a sprinkle of powdered sugar before serving.
Storage & Reheating
Store any leftover cherry pie in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for 20-30 seconds or warm the entire pie in a 350°F (175°C) oven for about 10-15 minutes until heated through. This will keep the crust from becoming soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Fat-Free Cherry Pie contains roughly 651 calories, with 16g protein, 131g carbohydrates, and 6g fat. It is an excellent source of iron (48% of the Daily Value) and protein (33% of the Daily Value), and a good source of calcium and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cherries instead of canned?
Yes, you can use fresh cherries! You'll need about 4 cups of pitted and halved fresh cherries. Just cook them down with a bit of sugar and water to create a similar filling consistency as canned cherries before layering in the pie.
How do I know when the pie is done baking?
The pie is done when the top is golden brown and a toothpick inserted into the flour mixture comes out clean. Keep an eye on it during the last 15 minutes of baking to prevent over-browning.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie up to a day in advance, cover it tightly with plastic wrap, and store it in the refrigerator. Just remember to reheat it before serving to enjoy the best texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).