| 2 | tablespoons packed brown sugar |
| 2 | tablespoons cornstarch |
| 1 | can (16 ounces) pitted red tart cherries packed in water, undrained |
| 1/4 | teaspoon almond extract |
| 6 | drops red food color |
| 1/2 | cup Gold Medal® all-purpose flour |
| 1 | tablespoon plus 1 teaspoon baking cocoa |
| 1 | tablespoon packed brown sugar |
| 3/4 | teaspoon baking powder |
| 1/8 | teaspoon salt |
| 2 | tablespoons butter or margarine |
| 1/3 | cup low-fat milk |
| 1 | teaspoon vanilla |
| 1. | Heat oven to 375ºF. Mix 2 tablespoons brown sugar and the cornstarch in 2-quart saucepan. Stir in cherries. Cook over medium heat 4 to 5 minutes, stirring occasionally, until slightly thickened. Stir in almond extract and food color. Pour into ungreased 1-quart casserole. |
| 2. | Mix flour, cocoa, 1 tablespoon brown sugar, the baking powder and salt in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk and vanilla until mixture forms a soft dough. Drop dough by 6 spoonfuls onto hot cherry mixture. |
| 3. | Bake uncovered 20 to 25 minutes or until topping is no longer doughy. Serve warm. |
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| Consider serving this tempting dessert with a dollop of fat-free whipped topping along with a sprinkling of baking cocoa--and maybe even a fresh or maraschino cherry or two. |
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| Why should you avoid using a reduced-fat spread or tub product versus butter or margarine? Basically, when the fat is removed, it’s replaced with water, and that can affect the texture and quality of the cobbler. It’s only 2 tablespoons—go for the gusto and enjoy! |
Nutrition Information:
155 ( 45 ); 5 g ( 3 g); 11 mg; 150 mg; 27 g ( 2 g); 2 g 4 %; 2 %; 6 %; 6 % 2 ; 1