Nutrition per serving may change if servings are adjusted.
1 14- to 16-ounce package frozen unsweetened pitted dark sweet cherries
¼ cup cold water or orange juice
2 teaspoons cornstarch
3 tablespoons all-purpose flour
2 tablespoons cornmeal
1 tablespoon sugar
¾ teaspoon baking powder
⅛ teaspoon salt
⅛ teaspoon ground allspice or nutmeg
4 teaspoons butter
2 tablespoons refrigerated or frozen egg product, thawed
2 tablespoons fat-free milk
Low-fat ice cream (optional)
For filling, in a medium saucepan, combine cherries, the water or orange juice and the cornstarch. Let stand for 20 minutes.
Meanwhile, preheat oven to 400°F. For biscuit topping, in a medium bowl, stir together flour, cornmeal, sugar, the baking powder, salt and allspice or nutmeg. Using a pastry blender or 2 table knives, cut in the butter until mixture resembles coarse crumbs. Make a well in the center of cornmeal mixture. Set aside.
Cook and stir the filling over medium heat until thickened and bubbly. Divide fruit mixture among four 10-ounce custard cups or individual baking dishes.
In a small bowl, stir together the egg product and milk. Add the egg mixture all at once to the cornmeal mixture. Using a fork, stir just until moistened. Immediately spoon a mound of the biscuit topping on top of the hot filling in each custard cup or baking dish.
Bake about 15 minutes or until a toothpick inserted in topping comes out clean. Serve warm. If desired, serve with ice cream.