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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Cherry Berry Pie Cups

Source: Marlene Koch's Eat What You Love

Fresh raspberries and cherry pie filling make these mini "pies" heavenly.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	112.1

Total Carbs	16.1 g

Dietary Fiber	1.3 g

Sugars	3.2 g

Total Fat	4.8 g

Saturated Fat	2.0 g

Unsaturated Fat	0.1 g

Potassium	4.8 mg

Protein	0.9 g

Sodium	75.2 mg

Dietary Exchanges 4.8 Fat, 0.2 Fruits, 0.6 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 425°F. Remove one crust from pouch. Place on a cutting board or flat surface and roll out lightly to a 10-inch diameter. Using a 4-inch round cutter, cut out six rounds. Set scraps aside. Repeat with second crust.
Lightly press the pastry rounds into 12 muffin cups pressing into bottom and up sides to create pastry cups. Prick cups with a fork and bake for 5 minutes.
In a medium bowl, mix together the cherry pie filling and the sweetener. Gently fold in the raspberries. Spoon about 3 tablespoons of the filling into each crust-lined cup.
Bake for 18 to 20 minutes, or until the edges and sides of the cups are browned, and the filling is bubbly. Let cool slightly and serve warm or cool. Garnish each pie cup with a dollop of topping if desired.