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Cherry crisp
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| Artist: |
_ |
| Categories: |
Cherry, Desserts, Low-calorie |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 16
| oz | Can red sour pitted cherries | | 1 1/2
| tbsp | Cornstarch | | 4
| tsp | Sugar | | 1/4
| tsp | Almond extract | | | TOPPING | | 1/2
| cup | Quick-cooking rolled oats | | 2
| tbsp | Chopped walnuts | | 1
| tbsp | Margarine, melted |
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Procedures:
| 1 | Drain cherries, reserving ?cup juice. | | 2 | Combine small amount of juice, cornstarch, and sugar in saucepan. | | 3 | Stir in remaining juice. | | 4 | Cook over moderate heat, stirring constantly until thickened and clear. | | 5 | Remove from heat. | | 6 | Add cherries and extract. | | 7 | Spread in 8-inch pan. | | 8 | Topping: preheat oven to 375°F. | | 9 | Mix oats and walnuts in small bowl. | | 10 | Add margarine; mix well with fork. | | 11 | Mixture will be crumbly. | | 12 | Sprinkle topping over cherries. | | 13 | Bake for 20 minutes or until topping is browned. | | 14 | Serve warm or chilled. | | 15 | ?cup serving, 124 calories, ?starch, 1 fruit, ?fat exchange 2.2 gm protein, 4.1 gm fat, 21 gm carbohydrate, 29 mg sodium, 154.8 mg potassium, 1.5 gm fiber, 0 chol. |
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