Cherry crisp
TOPPING
- 3/4 cup uncooked rolled oatmeal
- 1/3 cup all-purpose flour
- 2 tablespoons light margarine
- 1/4 cup sugar
- 1/4 cup firmly packed light brown sugar
FILLING
- 2 16-ounce cans pitted tart cherries in water
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Preheat oven to 350º F. Spray an 8-inch square baking pan with vegetable oil spray. For topping, in a medium bowl, combine oatmeal and flour. Cut in margarine with a fork or pastry blender until mixture is crumbly. Add 1/4 cup sugar and brown sugar, stirring well. For filling, drain cherries, reserving juice. Set both aside. In a medium saucepan, combine remaining ingredients and cherry juice. Cook over medium-high heat until sauce is thick and clear, 3 to 4 minutes, whisking occasionally. Stir in cherries. Pour into baking pan and sprinkle with topping. Bake for 30 minutes, or until golden brown.
Serves 9.
Per serving: 188 calories, 1 g total fat (0 g saturated, 1 g polyunsaturated, 0 g monounsaturated), 0 mg cholesterol, 26 mg sodium, 43 g carbohydrates, 2 g fiber, 2 g protein
Recipes reprinted with permission from The New American Heart Association’s Cookbook, 25th anniversary edition Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.
