Cherry Crisp~ (low Sodium) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
16 ounce: Can red sour pitted,
4 tsp: Sugar,
Cherries,
1/4 tsp: Almond extract,
1 1/2 tbsp: Cornstarch,
TOPPING
1/2 cup: Quick-cooking rolled oats,
1 tbsp: Margarine, melted
2 tbsp: Chopped walnuts,
Directions:
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
Recipe By : Am. Diabetes Association, Family Cookbook Vol 1, 1987
From: Marjorie Scofield Date: 04-18-95 (160) Fido:
Recipes
Source from luhu.jp
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
Recipe By : Am. Diabetes Association, Family Cookbook Vol 1, 1987
From: Marjorie Scofield Date: 04-18-95 (160) Fido:
Recipes
Source from luhu.jp