- 1 (15 ounce) package refrigerated piecrusts
- 1 (14.5 ounce) can pitted tart red cherries, undrained
- 1 (12 ounce) package frozen raspberries, thawed
- 1 cup fresh blueberries or frozen blueberries, thawed
- 1 cup SPLENDA® No Calorie Sweetener, Granulated
- 1/4 cup cornstarch
- 2 tablespoons butter
- Optional garnish: Frozen vanilla yogurt
- Preheat oven to 375 degrees F.
- Unroll and fit one piecrust into a 9-inch pie plate. Set aside.
- Drain cherries, raspberries, and blueberries (if frozen), reserving 1 cup of the juice. Set berries and juice aside.
- Combine SPLENDA(R) Granulated Sweetener and cornstarch in a medium saucepan; gradually stir in reserved juice. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil 1 minute. Stir in butter and reserved fruit. Cool slightly and spoon mixture into pie shell.
- Unroll remaining piecrust; roll to 1/8-inch thickness. Cut six 1 1/2-inch wide strips. Arrange strips in a lattice design over filling. Trim strips even with edges of bottom crust; fold edges under and crimp.
- Bake for 40 to 45 minutes or until crust is browned. Cool on a wire rack. Serve with vanilla yogurt, if desired.