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Skillet Cherry Crumble
2 c. low-fat granola (without raisins)
1/2 t. gr. cinnamon
3/4 c. sugar
2 T. cornstarch
2 cans (4.5 ozs. each) sour pitted cherries in their own juice (undrained)
1/2 t. vanilla extract or 1/4 t. almond extract
In small bowl, stir together granola and cinnamon. Set topping aside.
In a large non-stick skillet, stir sugar and cornstarch into cherries until cornstarch has completely dissolved. Bring to a boil over high heat; boil 2 minutes, or until slightly thickened, stirring constantly. Remove from heat. Stir in vanilla. Sprinkle with topping. Let stand at least 25 minutes to absorb flavors and cool slightly. Serve directly from skillet. Make 6 servings.
Tip: For a crispier topping, add granola mixture after cherries have cooled at least 25 minutes. This dessert is best if eaten within 24 hours. After that, the topping becomes soggy.
Per serving count:
76 grams carbohydrates
4 grams protein
2 grams fat
90 mg sodium
3 grams fiber
6% calories from fat
This recipe is from "Low-Fat and Luscious Desserts" by the American Heart Association.
A good recipe would be
salmon, glass a wine
candle light, and a nice date
to go with it.