| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Desserts, Fruits, Eat-lf mail, Pies/pastry |
6 |
servings |
INGREDIENTS
| 4 |
c |
Cherries; Tart, Pitted |
| 1 1/2 |
ts |
Baking Powder |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Granulated Sugar |
| 1/4 |
c |
I Can't Believe It's Not Butter – Light |
| 1 |
tb |
Tapioca; Quick Cooking |
| 1 |
|
Egg; Very Well Beaten |
| 1/3 |
c |
Water |
| 1/4 |
c |
Lowfat 1% Milk |
| 1 |
tb |
Butter |
|
|
Light Cream |
| 1 |
c |
All-Purpose Flour |
| 2 |
tb |
Granulated Sugar |
INSTRUCTIONS
Preheat the oven to 400F. Combine the cherries, the first measure of
sugar, the tapioca and the water in a saucepan. Let stand for 5
minutes, stirring occasionally. Cook, stirring steadily, until
slightly thickened and bubbly. Add the first measure of butter. Set
aside, keeping the filling warm. Stir the flour, the second measure
of sugar, the baking powder and the salt together. Use a pastry
blender to cut in the second measure of butter until the mixture
resembles coarse crumbs. Combine the egg(s) and milk. Add to the dry
ingredients all at once. Stir just to moisten. Turn the hot fruit
filling into a (8"x1 1/2") round baking dish or (1 1/2 quart
casserole. Spoon the biscuit topping over, forming mounds, one for
each serving. Bake about 20 minutes. Serve warm with light cream
alongside.
Yields 6 Servings
NOTES : Cal 307.1 Total Fat 6.7g Sat Fat 2.3g Carb 58.7g Fib 1.3g Pro
4.3g Sod 275mg CFF 19.3%
Recipe by: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Jul 29,
1999, converted by MM_Buster v2.0l.
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