Poppy’s Low-Cholesterol Cherry Desserthttp://therecipereader.com/dev/wp-content/uploads/2009/10/viking.gif (38746 bytes)life is worth living!

2 egg whites, beaten                           1 ½ cup fresh pitted tart cherries, divided
1 ½ cup sugar, divided                        ½ cup chopped walnut or pecans
1 teaspoon vanilla                               2 tablespoons cornstarch
¼ teaspoon salt                                   ¼  teaspoon almond extract
1 teaspoon baking powder                  red food coloring
½ cup all-purpose flour

In a large mixing bowl with an electric mixer, beat egg whites until foamy.  Add ¾ cup sugar, vanilla, salt and baking powder, beat until smooth and fluffy.  Add flour and blend well.  Stir in 1 cup tart cherries and chopped nuts.  Pour into a greased 8-inch pie pan.

Bake in a preheated 350° F. oven for 30 minutes.

In medium saucepan combine 1 cup water, remaining ½ cup pitted cherries, remaining ¾ cup sugar and cornstarch.  Cook over medium heat until thick and bubbly.  Add coloring, if desired; keep sauce warm.

Cut cake into wedges.  Top each wedge with warm cherry sauce. Garnish with whipped cream, crème fraîche, or frozen vanilla yogurt, if desired.

(Poppy’s adaptation of a recipe attributed to Grandma Orbaker of Orbaker Fruit Farm, a distributor of tart red cherries, located in Williamson, New York.)

Any questions about this dessert, which Poppy has made many times in various pans, double click here on Poppy.

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