Sweet cherries topped with an easy oatmeal crust. This Cherry Crisp is easy to make and is a great way to use frozen cherries.
Servings: 4 Servings
- 12 Ounces Frozen Pitted Cherries
- ¼ Cup Gentle Sweet (or my Low Carb Powdered Sugar)
For the Topping:
- 1 Cup Old Fashioned Oats
- 2 Tablespoons Baking Blend
- 2 Tablespoons Gentle Sweet (or my Low Carb Powdered Sugar)
- Dash of Cinnamon
- ¼ Cup Liquid Egg Whites
- 2 Tablespoons Unsweetened Almond Milk
Preheat oven to 350.
In a 2 Quart Baking Dish, combine frozen cherries and Gentle Sweet. Mix well, to coat the cherries.
In a separate bowl, mix all the topping ingredients together, then pour over the cherries.
Bake for 30 minutes, or until topping begins to turn golden brown.
Makes 4 Servings, and is delicious served with Vanilla Frozen Yogurt.
This recipe makes four generous servings of Cherry Crisp. However, I wouldn’t eat a full serving of this dessert if you have already eaten an E meal, as it would likely put you over the suggested carb count for an E meal. I would use it as a stand-alone snack or small meal, with some added protein (such as 0% Greek Yogurt or Vanilla Frozen Yogurt).
But if you wanted to divide the recipe into smaller servings (6 or 8), you could have a serving after a lighter E meal.
If you don't have Gentle Sweet, you can use my Low Carb Powdered Sugar in equal amounts.
Serving: 0.25of recipe | Calories: 176kcal | Carbohydrates: 30g | Protein: 6g | Fat: 2g | Fiber: 5g