Cherry Cobbler With Cornbread Biscuits

Adapted from BH&G Diabetic recipes. Serve with low-fat ice cream, if desired.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1 (14 ounce) package  frozen dark sweet cherries, unsweetened and pitted
• 1⁄4 cup  orange juice
• 2  teaspoons cornstarch
• 3  tablespoons all-purpose flour
• 2  tablespoons cornmeal
• 1  tablespoon sugar
• 3⁄4 teaspoon baking powder
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon ground nutmeg
• 1⁄8 teaspoon ground allspice
• 4  teaspoons unsalted butter
• 1  egg white
• 2  tablespoons milk

Directions

1. Coat 4 10-oz custard cups or individual baking dishes with nonstick cooking spray.
2. For the filling, in a medium saucepan, combine cherries, orange juice and cornstarch. Let stand 20 minutes.
3. For topping, in a medium bowl, stir together flour, cornmeal, sugar, baking powder, salt, nutmeg and allspice. Using a pastry blender (or fingers), cut in butter until mixture resembles coarse crumbs. Make a well in middle of cornmeal mixture; set aside.
4. Cook and stir the filling mixture over medium heat until thickened and bubbly.
5. Preheat oven to 400°F.
6. Divide filling mixture evenly among the 4 prepared cups or dishes.
7. In a small bowl beat egg white and milk with a fork until well mixed. Pour into the well in the cornmeal mixture, all at once. Using a fork, stir until just moistened. Spoon a mound of this mixture onto each cup or dish of hot filling mixture.
8. Bake for 15 minutes, or until toothpick inserted in topping comes out clean.
9. Serve warm.