Poppy’s Low-Cholesterol Cherry Dessertlife 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.
You can find this and related recipes by tapping here on the Home Cookin’ index.
Copyright © 1999-2005 S.H. Klock/ The Recipe Reader / at Home Cookin’.