This website may contain affiliate links. When a purchase is made through our links, The Naked Diabetic may receive a commission, at no cost to you.
. Recipe created by Tracey of The Naked Diabetic
This delicious homemade Sugar Free Cherry Pie Filling is perfect for pies but also tarts, on sugar-free cheesecake or used in sugar-free black forest cake. It is easy to make and can be frozen for later use.
This sugar free cherry pie filling tastes amazing when added to our sugar free crepes or topping with a little whipped topping on our Sugar Free Pancakes.
Ingredients List
- Fresh Cherries
- Splenda Granulated Sweetener
- Zero Sugar Cherry Jello Powder
- Unflavoured Gelatin
Special Equipment
- Saucepan
- Cherry Pitter – optional but helpful
How to Make Sugar Free Cherry Pie Filling
1 – Before starting remove the pits and cut the cherries into halves.
2 – Add the Cherries, water and sweetener into a saucepan and bring to a boil over high heat.
3 – Sprinkle the Jello powder and Gelatin over the cherries and still. Do not pour it in all at once. Doing so will create a lump of gel that is hard to break up.
4 – Reduce the heat and simmer for about about 5 minutes.
5 – Remove from heat and allow the mixture to cool. While cooling the cherries should start to thicken. It will seem that it is very runny, but when cooled it will be thicker.
6 – Once cooled, place in the refrigerator for at least 1 hour to continue thickening.
If the filling is still not to your desired consistency, you can add a little more unflavored gelatin.
Recipe for Sugar Free Cherry Pie Filling
Sugar Free Cherry Pie Filling Recipe
Equipment
Ingredients
- 5 cups Cherries – pilled and halved
- 3/4 cup Splenda Granulated Sweetener
- 1 pkg Sugar Free Cherry Jello
- 1 pkg Unflavoured Gelatin
- 1/3 cup Water
Instructions
- In a medium saucepan add the water, cherries and sweetener.
- Bring the mixture to a boil, stirring to keep it from burning.
- While boiling whisk or stir in the Jello and gelatin powders.
- Reduce the heat and simmer about 5 minutes.
- Remove from the heat and allow to cool. The filling will thicken once cooled.
- After the filling has cooled to room temperature, place it in the refrigerator to finish thickening.
Nutrition
Helpful Tips and FAQS
Freezing and Storing Instructions
store, your sugar-free cherry pie filling in an airtight container in the refrigerator for up to one week.
Freezing – freeze your sugar-free cherry pie filling in an airtight container for up to two months. For best results. Place a piece of plastic wrap onto the filling to eliminate as much air as possible. Too much air results in ice crystals forming on top of the filling.
Using Frozen Cherries in this recipe
if using frozen cherries in this recipe be sure to fully saw and drain any liquid off of the cherries. Eliminate some of the water as you’re making the recipe and add more at the end if it is too thick.
How to Make This Recipe with Sour Cherries
follow the same instructions given in the recipe. Increase the amount of sweetener. Start by adding one cup of sweetener in place of the three-quarter cup. Taste as you go and add more sweetener if necessary. Sour cherries tend to be a little bit more watery so more gelatin or a tablespoon of tapioca pearls thicken the filling.
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
This website may contain affiliate links. When a purchase is made through our links, The Naked Diabetic may receive a commission, at no cost to you.