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Cherry Cobbler (skinny)
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Hungry Girl
| 3 c. | halved and pitted sweet cherries, fresh or thawed if frozen |
| 4 sheets | low-fat honey graham crackers, (16 crackers) |
| 2 Tb. | fat-free liquid egg substitute |
| 2 Tb. | no-sugar-added applesauce |
| 2 Tb. | Splenda granulated, divided |
| 1 Tb. | brown sugar, not packed |
| 1Tb. | cornstarch |
| 1 tsp. | cinnamon |
| dash | salt |
Preheat oven to 400 degrees.
Combine 2/3 cup of cold water with brown sugar, cornstarch, salt and half of the Splenda, stir well. In a medium pot, combine cherries with this mixture.
Heat cherry mixture over medium heat, stirring often. Once liquid thickens to a syrupy consistency and begins to bubble, reduce heat to low and cover. Allow to simmer for 5 minutes and then transfer cherry mixture to a medium round baking dish. Set aside.
Next, break graham crackers into pieces and crush them (either in a food processor or blender, or by placing cracker pieces in a sealable plastic bag and crushing them with a rolling pin on the bag). Transfer crumbs to a microwave-safe dish and add egg substitute , applesauce, cinnamon, and remaining tablespoon of Splenda. Stir well.
Microwave cracker crumbs mixture to a food processor or blender and pulse until crumbly and uniform. Evenly distribute graham cracker topping over cherries.
Place the dish in the oven and bake for 10 minutes. Allow to cool slightly before serving.
Each serving=156 calories
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