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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 107.2
  • Total Fat: 3.8 g
  • Cholesterol: 10.1 mg
  • Sodium: 153.1 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 2.7 g
  • Protein: 2.1 g

View full nutritional breakdown of Cherry Cobbler calories by ingredient
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Cherry Cobbler

Submitted by: SHELBSYD

Introduction

This is so good! It's best served warm with just a pinch of ice cream or a little whip cream! This is so good! It's best served warm with just a pinch of ice cream or a little whip cream!
Number of Servings: 4

Ingredients

    12 ounce(s) cherries, unsweetened pitted dark, frozen package
    1/4 cup(s) water, or orange juice
    2 teaspoon cornstarch
    3 tablespoon flour, all-purpose
    2 tablespoon cornmeal
    1 tablespoon sugar
    3/4 teaspoon baking powder
    1/8 teaspoon salt
    1/8 teaspoon allspice, ground, or nutmeg
    4 teaspoon butter
    2 tablespoon refrigerated or frozen egg product, thawed, thawed or 1 egg white
    2 tablespoon milk, fat-free
    ice cream, low-fat, (optional)

Directions

For filling, in a medium saucepan, combine cherries, the water or orange juice, and the cornstarch. Let stand for 20 minutes.

2. Meanwhile, preheat oven to 400F. For biscuit topping, in a medium bowl, stir together flour, cornmeal, sugar, the baking powder, salt, and allspice or nutmeg. Using a pastry blender or 2 table knives, cut in the butter until mixture resembles coarse crumbs. Make a well in the center of cornmeal mixture. Set aside.

3. Cook and stir the filling over medium heat until thickened and bubbly. Divide fruit mixture among four 10-ounce custard cups or individual baking dishes.

4. In a small bowl, stir together the egg product and milk. Add the egg mixture all at once to the cornmeal mixture. Using a fork, stir just until moistened. Immediately spoon a mound of the biscuit topping on top of the hot filling in each custard cup or baking dish.

5. Bake about 15 minutes or until a toothpick inserted in topping comes out clean. Serve warm. If desired, serve with ice cream.

Number of Servings: 4

Recipe submitted by SparkPeople user SHELBSYD.






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