spoon

Cherry Crisp ~

10
Category : General

Yield: 6 servings

Ingredients (Help):
16 oz Can red sour pitted 4 ts Sugar
-- cherries 1/4 ts Almond extract
1 1/2 tb Cornstarch

TOPPING
1/2 c Quick-cooking rolled oats 1 tb Margarine; melted
2 tb Chopped walnuts

Recipe by: Am. Diabetes Association, Family Cookbook Vol 1, 1987 Drain
cherries, reserving 3/4 cup juice. Combine small amount of juice,
cornstarch, and sugar in saucepan. Stir in remaining juice. Cook over
moderate heat, stirring constantly until thickened and clear.

Remove from heat. Add cherries and extract. Spread in 8-inch pan.

TOPPING: Preheat oven to 375 F. Mix oats and walnuts in small bowl.
Add margarine; mix well with fork. Mixture will be crumbly. Sprinkle
topping over cherries.

Bake for 20 minutes or until topping is browned. Serve warm or
chilled.

1/2 cup serving, 124 calories, 1/2 starch, 1 fruit, 1/2 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.

Shared but not tested by Elizabeth Rodier, Nov 93

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