Cherry Spice Cake
INGREDIENTS:
16 oz Can red sour pitted 4 ts Sugar
-- cherries 1/4 ts Almond extract
1 1/2 tb Cornstarch
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
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