Black Cherry Berry Pie

When thoroughly chilled, evaporated milk whips just like cream without all of the fat.

One 9-inch / 23-cm Pastry Pie Shell, baked and cooled
3/4 Cup / 180 ml Evaporated Milk
1 Envelope Unflavored Gelatin
Pinch of Salt
1/3 Cup / 80 ml Sugar
1 Can (16 Oz./454 g) Whole-Berry Cranberry Sauce
1 1/2 Tbsp./25 ml Watkins Black Cherry Beverage Concentrate
1/2 teas. / 2.5 ml Watkins Cherry Extract
1/2 teas. / 2.5 ml Watkins Almond Extract

Place large mixer bowl, beaters, and evaporated milk in refrigerator to chill for making filling. In saucepan, combine gelatin, salt, sugar, cranberry sauce, and Black Cherry Beverage Concentrate. Heat just enough to dissolve sugar and gelatin stirring gently.

Remove from heat and cool completely, but do not let gelatin set. Stir in Almond and Cheery Extracts. Whip the chilled evaporated milk in chilled mixer at high speed until stiff. Immediately fold into cooled cherry mixture, pour into pie shell and chill. Makes 10 servings.

Nutritional Information Per Serving: Calories 210; Protein 3g; Carbohydrates 36g; Sodium 34 mg; Fat 7g; Saturated Fat 3g; Cholesterol 10 mg; Dietary Fiber 1g

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