This past holiday season my poor husband was really missing some of his favorite holiday treats, such as chocolate covered cherries. Since being diagnosed with diabetes, he has had to abstain from such sugary fare as you see throughout the holidays. I was moved with compassion for him and truly wanted him to enjoy holiday treats like everyone else, especially his beloved chocolate covered cherries. My first attempt was no good and ended up in the garbage. This second attempt worked beautifully and my darling husband is very pleased with the final result! So without further delay, here's the recipe! Video Tutorial for this recipe.
1 Package of Frozen Cherries (you will only use about half)
1 Package of Hershey's Sugar Free Chocolate Chips
1 Can of No Sugar Added Cherry Pie Filling (you will only use about 1/4 of this but it can be stored in the freezer for future use)
1 Tbs of Shortening
1 Cup Splenda
Mini Baking cups
Puree the Cherry Pie Filling in the blender or food processor and mix in the Splenda, set aside. Melt the chocolate chips with the shortening for 1 minute and then in 30 second increments until completely melted. Stir after every heating period. Place 16 of the baking cups onto a cookie sheet or on a shallow baking pan. Spoon a small amount of the chocolate into each baking cup and use the back of the spoon to work the chocolate all the way up the side of the baking cup. Put in freezer until chocolate is set. Remove from freezer and place one cherry in each chocolate lined baking cup. Spoon a small amount of the pureed cherry pie filling in with the cherry. Put back in freezer for 15 minutes. This makes the next step a little easier. Remove from the freezer. You may need to re-melt the chocolate for 30 seconds to a minute in the microwave. Spoon enough chocolate on the top of the cherry and filling to cover completely and make sure the chocolate topping reaches all the way to the chocolate coating on the sides of the baking cups. Place in fridge until the chocolate is set. You can now place them in a zip lock bag or other container to store. I recommend storing them in the fridge due to the nature of the ingredients in the filling.