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Add a photoServings: 4
Ingredients
- 2 c. water-packed sour cherries
- 1/4 tsp fresh lemon juice
- 1/8 tsp almond extract
- 1/2 tsp arrowroot pwdr
- 1/2 c. flour sifted
- 1/8 tsp salt (optional)
- 3/4 tsp baking pwdr
- 1 Tbsp. low-calorie margarine
- 1 x egg substitute equivalent
- 2 Tbsp. skim lowfat milk
- 1/4 c. granulated sugar substitute
Directions
- Preheat the oven to 425 degrees. Drain cherries, reserving 2/3 c. of liquid, and place the cherries in a shallow cake pan.
- In a small mixing bowl, combine the lemon juice, almond extract, arrowroot and liquid removed cherry liquid; mix well. Spoon over the cherries.
- In a mixing bowl, combine the flour, salt, and baking pwdr. Mix thoroughly. Cut in margarine till coarse; add in egg, lowfat milk, and sugar substitute, mixing well.
- Spoon mix over cherries and bake for 25 to 30 min or possibly till crust is golden.
- This recipe yields 4 servings.
- Serving size: 1/4 recipe.
- Comments: You can find arrowroot pwdr in the spice aisle of the supermarket.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 39g | |
| Recipe makes 4 servings | |
| Calories 124 | |
| Calories from Fat 26 | 21% |
| Total Fat 2.98g | 4% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.52g | |
| Cholesterol 0mg | 0% |
| Sodium 345mg | 14% |
| Potassium 32mg | 1% |
| Total Carbs 21.76g | 6% |
| Dietary Fiber 0.4g | 1% |
| Sugars 8.93g | 6% |
| Protein 2.12g | 3% |
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