Cherry crunch - butter busters^
16 ----------
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Light brown sugar |
| OR | ||
| 3 | eaches | Tb brown sugar |
| AND | ||
| ¾ | teaspoon | Sweet 'n Low Brown |
| ¼ | cup | Liquidbutter buds or Promise Ultra fatfree margarine |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| 2 | cups | Cornflakes cereal |
| ½ | teaspoon | Almond extract |
| 1 | can | )21oz) cherry pie fillinf, regular or lite |
| 1 | each | Pk Sweet 'n Low, if using lite pie filling |
| 1 | teaspoon | Almond extract, if using lite pie filling |
| 1 | quart | Nonfat frozen vanila yogurt |
Directions
Preheat oven to 375F. In a medium bowl, combine sugar, Butter Buds, cinnamon and nutmeg. Blend until mixture resembles coarse crumbs.
Crush cornflakes slightly. With a fork, mix into sugar mixture.
Combine almond extract and pie filling. Turn into a shallow 1-qt.
baking dish that has been sprayed with Pam. Top with corng\\flake mixture, spreading evenly. Bake 20 minutes or until top is golden and filling is bubbly. cool 2-30 minutes. Serve warm, topping each piece with a scoop of frozen yogurt. Per sugar serving: 105 cal., 0.1g fat (1%), 0mg chol., 0g fiber, 2g pro., 23g carb., 106mg sod. Per S&L and lite pie filling serving: 84 cal., 17g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 03-01-95