So Cherry Pie-Cobbler
Ready In: 39 mins
Serves: 8
Yields: 1 pie
Ingredients
- 1 1⁄2 cups low-fat baking mix
- 5 tablespoons Splenda sugar substitute, divided
- 1⁄4 cup reduced-calorie margarine
- 1⁄4 cup nonfat sour cream
- 1⁄2 cup water
- 1 (20 ounce) can light cherry pie filling
- 1⁄4 teaspoon almond extract
Directions
- Preheat oven to 425ºF.
- Get your Favorite pie plate (one for a bigger, deeper pie 9 inch)and spray with non-stick cooking spray -- just a dab --
- In a mixing bowl, combine baking mix, 3 tablespoons Splenda, margarine, sour cream, and water. Mix at low speed for 2 minutes
- Place batter into your pie plate.
- In a small blend together 2 tablespoons Splenda, cherry pie filling, and almond extract. (Taste Test to insure you have enough sweetness and extract to suit you).
- Carefully spoon your wonderful pie filling mixture into center of batter. Don't stir just place in center like a danish -- The crust will form like a pie --
- Bake for 20 - 25 minutes until crust is golden brown put check it after 15 minutes because ovens differ.
- Cool the pie on a wonderful old fashion wire rack~wink~ Let cool at least 15 minutes before serving -- .
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