Cherry Pie and Whipped Topping-DiabeticPREBAKED SINGLE PIE CRUST
1 tb CORNSTARCH
2 cn 16 OZ UNSWEETNED RED CHERRYS
1/4 ts ALMOND FLAVORING
1 c LIQUID FROM THE CHERRIES
1 c SUGAR SUBSTITUTE
1/2 c INSTANT DRY MILK
2 tb SUGAR
1/2 c COLD WATER
1/4 c DRY SUGAR SUBSTITUTE (OPT)
2 tb LEMON JUICE
1/2 ts VANILLA
1. Pie: Drain cherries well, reserving 1 cup liquid. Set cherries aside and combine 1 cup liquid and cornstarch. Cook and stir over moderate heat until thickened and transparent and the starchy taste is gone. 2. Remove from heat and add sugar substitute, almond flavoring and cherries. Taste and add more sweetener, if desired. Cool to room temperature.
3. Spread filling evenly in crust. Let set at least 15 minutes. Topping: Combine dry milk and water and refrigerate for 30 minutes.Beat at high speed for 4 minutes. Add lemon juice to whipped milk and beat at high speed for 4 minutes. Stir in the sugar and sugar substitute while it is being beaten. Add vanilla to whipped topping and refrigerate until use. From "The New Diabetic Cookbook" by Mabel Cavaiani,R.D.
http://www.easy-diabetic-recipes.com/diabetic-cherry-pie.html
Duck Breast with Cinnamon-Cherry Sauce
Ingredients:
1 pound fresh cherries, pitted and halved
2 cinnamon sticks
2 cups water
2 duck breasts
Salt
Freshly ground black pepper
Preparation:
To make the cinnamon-cherry sauce, combine the cherries, cinnamon sticks and water in a medium-sized saucepan. Bring to a simmer and reduce the heat to medium-low. Simmer until the cherries begin to break down and form a sauce, about 40 minutes. Add additional water, if needed. Remove cinnamon sticks.
Preheat oven to 400 degrees.
Score the fat on the breasts by drawing a very sharp knife across the skin in a diagonal crisscross pattern, at least 4 or 5 lines in each direction. Be careful to cut only into the fat and not into the flesh. This helps render the fat quickly when the breasts are cooked. Season flesh side with salt and pepper.
Heat a large oven-proof sauté pan over medium heat. When hot, add the duck breasts, skin side down. Slowly render the fat and brown the skin, pouring the fat out of the pan fairly frequently, about 15 minutes. This will prevent the duck from tasting oily. When the majority of the fat has cooked away and the skin is browned and crispy, turn the breasts over and quickly brown the flesh side. Transfer sauté pan to the oven and roast for about 6 minutes, or until medium-rare. Remove from oven and let rest for 5 minutes. Slice duck breasts width-wise into ½-inch thick slices. Top with the warmed cherry sauce.
Serves: 2
Make ahead: The cinnamon-cherry sauce can be made up to one week in advance. Cool completely and keep refrigerated until ready to use. Reheat gently.
