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Cherry Berry Pie Cups

Thought it was time to add delicious, easy to prep recipes to my blog, so here’s the first of many soon to come! Please let me know if you make and enjoy them, I’d love to hear from you!

This recipe, which makes a great single-serve dessert that’s satisfying, seasonal, and guilt-free (as all desserts should be!), is adapted from the delicious book, Eat What You Love by registered dietitian Marlene Koch, RD. She says, “nobody will believe you created these perfect cherry “pies” in under 30 minutes. Fresh raspberries compliment the cherry pie filling perfectly and add a fresh, homemade quality while refrigerated pie crust makes them as easy as, well, pie!”

So why not make these to cap off a meal at your next dinner party, or have as a between-meal treat (the kids can help you make them, too!). Or make them to impress the next time you visit friends and family this summer and beyond!

Makes 12 Servings

1 package refrigerated pie crust
1 20-ounce can no-sugar added cherry pie filling
4 tablespoons sugar
1 pint fresh raspberries
Light whipped topping, for garnish

1. 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.
2. Lightly press the pastry rounds into 12 muffin cups pressing into bottom and up sides to create pastry cups. Set aside.
3. In a medium bowl, mix together the cherry pie filling and the sugar. Gently fold in the raspberries. Spoon about 3 tablespoons of the filling into each crust-lined cup.
4. Bake for 18 to 20 minutes, or until the edges and sides of the cups are browned, and the filling is bubbly.
5. Let cool slightly and serve warm or cool. Garnish each pie cup with a dollop of light whipped topping.

Nutrition Information (per serving):

Calories: 150
Total Fat: 7 g
Sat Fat: 2.5 g
Cholesterol: 5 mg
Sodium: 150 mg
Total Carbohydrate: 22 g
Dietary Fiber: 1 g
Sugar: 16 g
Protein: 1 g

Disclosure: I received a free copy of this book from the author’s publisher.

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About The Author

Elisa Zied is a nationally recognized and award-winning health and nutrition expert, author, speaker, and spokesperson. A trusted source of food, nutrition, and health information, Elisa has garnered millions of media impressions, lending her expertise and real-world perspective to dozens of TV shows, web sites, news organizations and magazines. She’s the author of four nutrition books. An avid walker, she loves motivating others to #moveitorloseit. A book lover, she recently earned a certificate in children’s literature from Stony Brook Southampton and is currently working on several young adult novels. You can find her previous Food, Fitness & Fiction posts here and connect with her on Twitter, Instagram and Facebook.

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