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Sugar-Free Cherry Crisp

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ready in: 30-60 minutes
serves/makes:   6

recipe id: 5588
cook method: oven, stovetop

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1 can (16 ounce size) red sour pitted cherries
1 1/2 tablespoon cornstarch
4 teaspoons sugar substitute
1/2 teaspoon almond extract


1/2 cup quick-cooking rolled oats
2 tablespoons walnuts, chopped
1 tablespoon margarine, melted


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 degrees 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.

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113 calories, 4 grams fat, 18 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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