Jubilee Cherry

Cheese Pie

This is an ultra-easy pie with the ultraimpressive flavors of Cherries Jubilee.

1 Pillsbury refrigerated unbaked 9- inch pie crust

1 teaspoon almond extract

1 (20- ounce) can Lucky Leaf No Sugar A d d e d Cherry Pie Filling

2 (8- ounce) packa g e s Philadelphia fat-free cream cheese

2 eggs or equivalent in egg substitute

1/2 cup Splenda Granular

3/4 cup Land O Lakes no-fat sour cream

2 tablespoons slivered almonds

Dash nutmeg

Preheat oven to 450 F. Place pie crust in deep dish 9-inch pie plate and flute edges. Stir 1/2 teaspoon almond extract into cherry pie filling. Evenly spoon filling mixture into prepared pie crust.

Bake for 15 minutes. Remove pie from oven and lower heat to 350 F.

In a large bowl, stir cream cheese with a sturdy spoon until soft. Stir in eggs and remaining 1/2 teaspoon almond extract. Add Splenda. Mix well to combine. Carefully spoon cream cheese mixture evenly over cherry pie filling. Continue baking 30 minutes.

Place pie plate on a wire rack and allow to cool at least 1 hour. Evenly spread sour cream over top of cooled pie. Lightly sprinkle almonds and nutmeg over top. Refrigerate for at least 30 minutes. Cut into 8 servings.+ Each serving equals: 241 calories, 9g fat, 11g protein, 29g carb., 434mg sodium, 200mg calcium, 1g fiber; Diabetic Exchanges: 1 1/2 Fat, 1 Starch/Carb, 1 Meat, 1/2 Fruit; Carb Choices: 2.Visit Healthy Exchanges at www. h e a l t h y e x - changes.com or call toll-free at 1-800-766- 8961 for more information about its "common folk" healthy recipes.

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