Corn bread biscuits add a fun twist to this delicious cherry cobbler dessert. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • For filling, in a medium saucepan, combine cherries, the water or orange juice and the cornstarch. Let stand for 20 minutes.

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  • Meanwhile, preheat oven to 400 degrees 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.

Nutrition Facts

157 calories; 4.2 g total fat; 10 mg cholesterol; 164 mg sodium. 28.7 g carbohydrates; 3 g protein; Full Nutrition