8-9 inch Graham Cracker Crust
2 tbsp. cornstarch
2 c. cranberry juice
1 env. (1 tbsp.) unflavored gelatin
1/2 tsp. salt
3 packets (3 grams) Equal Tabletop Sweetener
3 egg whites
1 c. frozen whipped topping, thawed

Bake the Graham Cracker Crust and set it aside. Put cornstarch in a small saucepan and dissolve it in a small amount of cranberry juice. Add remaining juice, gelatin and salt. Cook and stir over medium heat until mixture thickens and bubbles. Remove from heat and stir in the Equal.

Pour cranberry mixture into a bowl. Chill, stirring frequently, until mixture mounds slightly when dropped from a spoon. Beat egg whites until stiff peaks form. Fold in cranberry mixture then whipped topping. Pour into prepared crust. Refrigerate until firm. Garnish the pie with whipped topping and candied green cherries. Servings: 8.