Recipe: Nutrition
Low-Cholesterol
Low-Sodium
Directions
Prep Time
15 minutes
Cook Time
50 minutes
Ready in
1 hour, 5 minutes
- Preheat oven to 375°F. In a large saucepan combine cherries, sugar, flour and 3 tablespoons water. Cook and stir over medium-low heat until cherries break down slightly and juices thicken. Gently stir in raspberries and vanilla.
- Line a 9-inch pie plate with 1 piecrust. Spoon berry mixture into crust. Trim crust even with pie plate edge.
- Brush edge of crust with water. Top with second crust. Turn edges under; crimp to seal. If desired, brush crust with milk and sprinkle with sugar. Cut slits in top crust to let steam escape.
- Bake 45 to 50 minutes or until crust is golden. Remove and let cool on a wire rack. Serve with ice cream or whipped cream (if desired).
Nutritional Information
Serving Size
1
Per Serving
Calories 290, Calories Fat 100, Total Fat 11g, Saturated Fat 5g, Cholesterol 10mg, Sodium 160mg, Carbohydrate 48g, Protein 3g
Serving Size | 1 |
Calories | 290 |
Calories Fat | 100 |
Calories (fat) extra | 34 |
Total Fat | 11g |
Total Fat (extra) | 17 |
Saturated Fat | 5g |
Saturated Fat (extra) | 25 |
Cholesterol | 10mg |
Cholesterol (extra) | 3 |
Sodium | 160mg |
Sodium (extra) | 7 |
Potassium | 63mg |
Carbohydrate | 48g |
Carbohydrate (extra) | 16 |
Fiber | 1g |
Fiber (extra) | 4 |
Sugars | 20g |
Protein | 3g |
Omega3 | 0g |
Vitamin A | 394IU |
Vitamin A (extra) | 8 |
Vitamin C | 5mg |
Vitamin C (extra) | 10 |
Iron | 0mg |
Iron (extra) | 4 |