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Instructions |
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1.
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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.
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2.
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Remove from heat. Add cherries and extract. Spread in 8-inch pan.
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3.
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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.
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4.
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Bake for 20 minutes or until topping is browned. Serve warm or chilled.
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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.
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Source: Am. Diabetes Association, Family Cookbook Vol 1, 1987 Shared but not tested by Elizabeth Rodier, Nov 93
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