Cherry Crisp


16 ounce can red sour pitted cherries
1 1/2 tablespoon cornstarch
4 teaspoon sugar
1/4 teaspoon almond extract
1  topping
1/2 cup quick-cooking rolled oats
2 tablespoon walnuts; chopped
1 tablespoon butter; 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 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.

Diabetic Exchanges 1/2 starch, 1 fruit, 1/2 fat

Source:  American Diabetes Association Family Cookbook

6 servings

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