1/2 (15-oz.) package refrigerated pie dough (such as Pillsbury)
Cooking spray
1 large egg white, lightly beaten
1 T. sugar
4 C. pitted fresh cherries (about 1 3/4 lb.)
1 C. splenda
3 T. uncooked quick-cooking tapioca
1 T. fresh lemon juice
1/8 tsp. salt
2 T. chilled butter, cut into small pieces

Preheat oven to 375�. Cut dough into 8 (9 x 1-inch) strips. Arrange dough strips in a lattice design on a baking sheet coated with cooking spray. Brush dough with egg white, and sprinkle evenly with 1 T. sugar. Bake at 375� for 15 minutes or until crust is golden brown. Cool on pan, on a wire rack, 10 minutes. Carefully lift crust using 2 spatulas; cool completely on a wire rack. Combine cherries, 1 C. sugar, tapioca, juice, and salt. Let stand 15 minutes. Spoon the cherry mixture into an 8-inch baking dish coated with cooking spray. Top with butter. Bake at 375� for 40 minutes or until hot and bubbly. Place crust on top of cherry mixture.

Yield: 8 servings
Calories: 216
Fat 10.4g
Fiber: 1.7g