Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Sugar-Free Cherry Crisp
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- #5588
This from-scratch dessert is a real treat for anyone watching their sugar intake. It definitely doesn't taste sugar-free!
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 can (16 ounce size) no sugar added red sour pitted cherries, undrained
1 1/2 tablespoon cornstarch
4 teaspoons sugar substitute
1/2 teaspoon almond extract
1/2 cup quick-cooking rolled oats
2 tablespoons finely chopped walnuts
1 tablespoon butter or margarine, melted
directions
Preheat the oven to 375 degrees F.
Drain the cherries, reserving 3/4 cup of the juice.
Combine the cornstarch and sugar substitute in a saucepan. Add a few tablespoons of the juice and stir to dissolve the cornstarch. Stir in the remaining juice. Place the saucepan over medium heat. Cook, stirring constantly, until the liquid is thick.
Remove the pan from the heat and stir in the cherries and almond extract. Transfer the cherry mixture to an 8x8 baking dish.
Combine the oats and walnuts in a small bowl. Add the melted butter and mix until the topping is crumbly. Sprinkle the topping evenly over the cherries.
Place the baking dish in the oven and bake at 375 degrees F for 20 minutes or until the topping is lightly browned and the cherry filling is bubbly.
Serve the cherry crisp warm or chilled, with ice cream or whipped cream.
common recipe questions
Can I use other fruit in this recipe?
Yes, you can use other canned fruit or berries such as blueberries, strawberries, raspberries, etc.
Can I use frozen cherries instead of canned?
Yes, you can, however you'll need to add 3/4 cup of juice to the recipe since frozen berries lack the liquid that comes with canned fruit.
Can this dessert be frozen?
Yes, you can freeze it either assembled but not baked or after it's been baked. To bake it after it's been frozen, cover it with foil and bake for 20 minutes at 375 degrees F. Remove the foil and continue baking until heated through. If frozen after baking you may need to leave the foil on longer so the topping doesn't get too browned.
nutrition data
113 calories, 4 grams fat, 18 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
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