Deep Dish Cherry Cobbler

This dessert came from one of the healthy cookbooks I got for Christmas. I really like this book because it gives the amounts for the recipes for two different servings - either 1 or 2 servings, or 2 or 4 servings depending on the recipe. It is geared toward the 1/2 serving recipes, making it ideal for just Kevin and I, and it also gives nutrition information for a serving. Most of the ingredients are either items I usually have in my cabinets, or meat/produce that I buy weekly anyway, so the recipes are pretty low-cost and low-fuss.

I wanted to make a dessert to end our "nice" New Years Day dinner and this sounded pretty good - and it was! Not the most decadent dessert out there (I mean, the fact that there is no chocolate rules it out automatically), but for a "light" fruit dessert it was very tasty. It was the perfect finish to our relatively heavy meal and took no time to throw together.



Deep Dish Cherry Cobbler
Source: Healthy Cooking for Two (Or Just You) by Frances Price

Ingredients (for 2 servings):
1 cup canned water-packed pitted tart cherries, with liquid
1/4 cup sugar
1 teaspoon cornstarch
1/8 teaspoon almond extract (optional)
1/3 cup reduced-fat biscuit mix
2 tablespoons 1% lowfat milk

Preheat the oven to 400 degrees.

Drain the cherries, reserving the liquid. Measure the liquid and add water, if necessary, to make 1/2 cup, and set aside.

Spread the cherries in the bottom of a 3-cup shallow casserole or baking dish.

In a small saucepan, mix the sugar and cornstarch. Stir in the liquid reserved from the cherries. Place over medium heat and bring the mixture to a boil, stirring constantly. Stir in the almond extract (if using) and pour the thickened liquid over the cherries.

In a small mixing bowl, stir together the biscuit mix and milk until just blended. Divide the dough into 2 biscuits and spoon over the cherries.

Bake the cobbler for 15 minutes, or until the biscuits are browned and the cherries are bubbling. Serve warm or at room temperature.