[JaneStarr]

Here's the recipe that I tried using the new Lucky Leaf Lite Cherry Pie Filling With Splenda.

It is really quite good (for a dessert that contains no chocolate) The servings are generous (13 X 9 cut into 12 pieces) I hope you cherry-lovers out there like this.

* Exported from MasterCook *

Cherry Cobbler Cake - 4 Points

Recipe By :Brand Name Fat-Fighters Cookbook by Sandra Woodruff, Adapted
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Lowfat


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box Duncan Hines Yellow Cake Mix -- *see note
3/4 cup nonfat plain yogurt
1/2 cup Egg Beaters® 99% egg substitute
1 can Lite Cherry Pie Filling w/Splenda -- * see note

1. In a large bowl, combine the cake mix, yogurt, and egg substitute. Beat by hand or with an electric mixer just until well mixed.

2. Coat a 9x13 baking pan with nonstick cooking spray, and spread the batter evenly in the pan. Spoon the pie filling back and forth over the batter in an "s" pattern. (The filling will sink into the batter as the cake bakes.)

3. Bake at 350 ° F for 40 minutes, or until the top is golden brown and a wooden toothpick inserted in the center of the cake comes out clean. (Find a spot that is free of filling.)
JaneStarr's note: I used a glass pan and cake was slightly over-browned after 35 minutes. Next time I will bake at 325°F and check after 30 mins.

4. Cool the cake to room temperature before cutting into squares and serving.

Serving size (1 square) Per MC5 nutritional analysis: Per serving:
212 Calories, 4g Fat(17%CFF), 1g Fiber Weight Watcher Points:4

According to the cookbook: With original ingredients: Per serving:
223 Calories, 2.1g Fat, 1g Fiber Weight Watcher Points: 4


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Per serving: 212 Calories (kcal); 4g Total Fat; (16% calories from fat); 4g Protein; 41g Carbohydrate; trace Cholesterol; 301mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : * Original recipe called for Betty Crocker Super Moist butter recipe yellow cake mix, Dannon nonfat plain yogurt, & 1 can (1 lb,4 oz) Lucky Leaf Lite Cherry Pie filling.

Submitted by Waynette on 3/4/98 to the W. W. Forum. MC formatted by Pamela S. ([email protected]) on 3/8/98.
Revised to use Lucky Leaf Cherry Pie filling w/ Splenda by JaneStarr on 10/21/99.
Nutr. Assoc. : 0 0 0 0

[Kari_P]

* Exported from MasterCook *

Quick Cherry Cobbler - 2 Points

Recipe By :JoAnna M. Lund
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Jell-O sugar-free vanilla cook-and-serve
pudding mix -- (4 serving size)
1 package Jell-O sugar-free cherry gelatin -- (4 serving size)
2 cups tart red cherries, packed in water -- (one 16-ounce can), undrained
1/2 cup water
1 can Pillsbury refrigerated buttermilk biscuits -- (7.5-ounce)
1/4 teaspoon ground cinnamon
1 tablespoon Sugar Twin or Sprinkle Sweet

"Here's a sweet dessert that's sure to convince your family and friends that you've been taking secret baking lessons! (Well your secret's safe with me, anyway...) What could be more deliciously American than a hot cherry "pie"?"

1. Preheat oven to 425 degrees F. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a medium saucepan, combine dry pudding mix, dry gelatin, undrained cherries, and water. Cook over medium heat, stirring constantly, until mixture thickens and starts to boil, being careful not to crush cherries. Remove from heat. Spoon mixture into prepared baking dish. Separate biscuits and cut each biscuit into 4 pieces. Evenly sprinkle biscuit pieces over cherry mixture. Lightly spray top with butter-flavored cooking spray. In a small bowl, combine cinnamon and Sugar Twin. Evenly sprinkle cinnamon mixture over top. Bake for 13 to 16 minutes or until top is golden brown. Place baking dish on a wire rack and let set for 5 minutes. Cut into 6 servings. Good warm or cold. This recipe can be frozen.

Flo's Notes: My store did not have cherries packed in water so I used the Wilderness brand Light Cherry Pie Filling. I also tried MaryD's idea of substituting instant vanilla pudding in place of the cook-and-serve. I followed the directions for the recipe as printed, still heating the filling, and both substitutions worked very well. This really is good cold. I had a chilled piece with my coffee this morning!

Serving size (1 square)
According to the cookbook:
Per serving: 137 Cal, 1g Fat, 4g Pro, 28g Carb, 439mg Sod, 2g Fib
Healthy Exchanges: 1 1/4 Bread, 2/3 Fruit, 1/4 Slider, 1 Opt. Cal.
Diabetic Exchanges: 1 Starch, 1 Fruit or 2 Carbohydrate
Weight Watcher Points: 2

Source:
"One Pot Favorites Cookbook, page 164"
Copyright:
"Healthy Exchanges, Inc., 1997; ISBN 0-399-52324-3"
Yield:
"6 squares"

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NOTES : Submitted by Flo on 6/15/1999 to the Healthy Exchanges Website. MC formatted by Pamela S. on 6/16/1999. Shared by Pamela S. on 1/5/2000 to the Weight Watchers Forum.

[Kari_P]

* Exported from MasterCook *

Layered Cherry Almond Pie - 5 Points

Recipe By :JoAnna M. Lund with Barbara Alpert
Serving Size : 8 Preparation Time :0:45
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups (one 16 ounce can) tart red cherries,
packed in water -- drained, and 1/2 cup
liquid reserved
3/4 cup water
1 package Jell-O sugar free cherry gelatin -- 4 serving size
1 package Jell-O sugar free instant vanilla pudding
mix -- 4 serving size
1 1/2 teaspoons almond extract -- divided, see directions
1 package Philadelphia fat free cream cheese -- (8 oz)
1/4 cup sugar substitute
1 cup Cool Whip Lite® -- divided
1 (6 oz) Keebler graham cracker or shortbread pie
crust
3 drops red food coloring
1/4 cup sliced almonds

1. In a medium saucepan, combine 1/2 cup reserved cherry liquid and 3/4 water. Bring mixture just to a boil. Remove from heat. Add dry gelatin. Mix well to dissolve gelatin. Place saucepan on a wire rack and allow mixture to cool completely. Add dry pudding mix. Mix well using a wire whisk. Stir in 1 teaspoon almond extract and cherries. Set aside. In a medium bowl, stir cream cheese with a spoon until soft. Add sugar substitute, 1/4 cup Cool Whip Lite and remaining 1/2 teaspoon almond extract. Mix well to combine. Spread cream cheese mixture evenly into pie crust, chill while cherry mixture cools. When cool, spread cherry mixture over top of cream cheese. Refrigerate for at least 2 hours. In a small bowl, combine remaining 3/4 cup Cool Whip Lite and red food coloring. Spread mixture evenly over cherry layer. Evenly sprinkle almond over top. Refrigerate for at least 15 minutes. Cut into 8 servings.

Serving size (1 slice)
According to the cookbook:
Per serving: 208 Cal, 8g Fat, 7g Pro, 27g Carb, 502mg Sod, 16mg Calc, 1g Fib
Healthy Exchanges: 2/3 Protein, 1/2 Bread, 1/2 Fruit, 1/4 Fat, 1 Slider, 11 Opt. Cal.
Diabetic: 1 Starch/Carbohydrate, 1 Fat, 1/2 Meat, 1/2 Fruit
Weight Watcher Points: 5

Source:
"Make A Joyful Table Cookbook"
Copyright:
"Healthy Exchanges, Inc., 1999; ISBN 0-399-14527-3"
Yield:
"8 slices"

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NOTES : Submitted by Gwena on 10/17/1999 to the Healthy Exchanges Website. MC formatted by Pamela S. on 10/18/1999. Shared by Pamela S. on 1/5/2000 to the W. W. Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0