Power Bars
A great pick-me-up any time of day.
Makes 32 bars
Calories per bar: 145
Total fat per bar: 4.7 grams; 0 mg cholesterol
Percent calories from fat: 29%
3/4 cup margarine
2 cups firmly packed brown sugar
2 cups all-purpose flour
2 cups old-fashioned or quick-cooking oats, uncooked
2 teaspoons baking soda
1 can (21 ounces) cherry filling and topping
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 teaspoon almond extract
Put butter and brown sugar in a large mixing bowl. Beat with an
electric mixer on medium speed 3 to 4 minutes, or until well
mixed. Combine flour, oats and baking soda. Add flour mixture to
sugar mixture; beat on low speed until crumbly.
Spread two-thirds of the oats mixture into the bottom of an
un-greased 13x9x2-inch baking pan. Press down to make a Þrm
layer.
Put cherry filling in an electric blender or food processor
container; purée until smooth. Pour puréed cherry filling into
a medium saucepan. Combine granulated sugar and cornstarch; stir
into cherry filling. Cook, stirring constantly, over low heat
until mix-ture is thick and bubbly. Stir in almond extract. Pour
cherry mixture over oats layer; spread evenly. Top with
remaining oats mixture.
Bake in a preheated 350-degree oven 30 to 35 minutes, or until
golden brown. Let cool before cutting into bars.
Return to top
Cherry Smoothie
A quick, easy breakfast treat.
Makes 2 servings (about 1 cup each)
Calories per serving: 125
Total fat per serving: 0.7 grams; 2.2 mg cholesterol
Percent calories from fat: 5%
1 very ripe banana, peeled
1 cup frozen unsweetened tart cherries
1 cup skim milk
Put banana, frozen cherries and milk in the container of an
electric blender; purée until smooth. Serve immediately.
Return to top
Dried Cherry Relish
Serve warm with grilled or blackened Þsh.
Makes about 2 cups; 12 servings as a relish
Calories per serving: 60
Total fat per serving: 1.2 grams; 0.2 mg cholesterol
Percent calories from fat: 14%
11/2 cups dried tart cherries
1/2 cup red wine vinegar
1/4 cup balsamic vinegar
1 tablespoon olive oil
1 large red onion, Þnely chopped
2 tablespoons granulated sugar
1/4 teaspoon salt, or to taste
1/8 teaspoon ground black pepper
Combine dried cherries, red wine vinegar and balsamic vinegar in
a medium mixing bowl. Let soak 30 minutes.
Heat olive oil in a large skillet. Add onion; cook 5 minutes, or
until onion is soft. Add sugar; mix well. Cook, stirring
occasionally, over low heat 10 minutes.
Add cherries with soaking liquid to onion mixture. Simmer,
uncovered, 10 to 15 minutes, or until almost all the liquid is
evaporated. Season with salt="" and pepper. Serve warm.
Note: Relish may be prepared ahead of time and refrigerated;
reheat before serving.
Return to top
Maple Cherry Sauce
Cherries team up with maple syrup for a þavorful sauce that's
terriÞc with roasted or grilled meats or poultry.
Makes 11/2 cups; about 6 servings
Calories per serving: 196
Total fat per serving: 6.4 grams; 0 mg cholesterol
Percent calories from fat: 28%
1/3 cup cherry juice blend
2 tablespoons cornstarch
1 cup frozen unsweetened tart cherries, thawed and well drained
3/4 cup real maple or maple-flavored syrup
1/2 cup chopped walnuts
1 teaspoon grated orange peel
Put cherry juice blend and cornstarch in a small saucepan; mix
well. Cook over medium heat until thickened. Add cherries,
maple-flavored syrup, walnuts and orange peel; mix well. Cook,
stirring frequently, over low heat until all ingredients are
hot. Serve over roast turkey, pork or ham.
Return to top
Cherry Good Cobbler
This is a great tasting dessert with less than 1 gram of fat per
serving.
Makes 8 servings
Calories per serving: 260
Total fat per serving: 1 gram; 0 mg cholesterol
Percent calories from fat: 3%
2 (21-ounce) cans cherry pie flling and topping
1 teaspoon almond extract
1 cup all-purpose þour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 cup orange juice
Topping:
1 tablespoon slivered almonds, coarsely chopped
1 tablespoon granulated sugar
1 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
Combine cherry pie filling and almond extract in an ungreased
8x8x2-inch baking pan.
Combine flour, sugar and baking powder in a large mixing bowl;
mix well. Add orange juice, stirring just until dry ingredients
are moistened. Drop batter by tablespoonfuls over cherry pie
filling, making at least 8 dumplings.
For topping: Combine almonds, sugar, orange peel and cinnamon in
a small bowl; mix well. Sprinkle over dumplings. Bake in a
preheated 350-degree oven 30 to 35 minutes, or until filling is
bubbly and dumplings are brown.
Return to top
Cherry Dream
This easy-to-prepare dessert is perfect for family
get-togethers.
Makes 8 servings
Calories per serving: 218 calories
Total fat per serving: 3.4 grams; 0 mg cholesterol
Percent calories from fat: 14%
5 cups loosely packed angel food cake cubes (about 10 ounces or
1/2 of large angel food cake)
1 (21-ounce) can cherry filling and topping
1 3/4 cups (4 ounces) frozen whipped topping, thawed
Fresh mint, for garnish
Sprinkle cake cubes in bottom of 9x9x2-inch baking pan. Fold
whipped topping into cherry filling in medium bowl. Spoon cherry
mixture evenly over cake cubes. Let chill, covered, several
hours or overnight. Garnish each serving with a sprig of mint.
Return to top
Cherry Rice Pilaf
This flavorful combination proves that nutri- tious eating
doesn't need to be bland and boring.
Makes 8 servings
Calories per serving: 189
Total fat per serving: 6.4 grams; 0 mg. cholesterol
Percent calories from fat: 29%
1 cup chopped onion
1 cup chopped celery
1/2 cup dried tart cherries
1/2 cup chopped walnuts
1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
1 tablespoon chopped fresh marjoram (or 1 teaspoon dried)
1/2 teaspoon ground black pepper
1 tablespoon margarine
3 cups cooked rice
Put onion, celery, cherries, walnuts, thyme, marjoram, pepper
and margarine in a large non-stick skillet. Cook, uncovered,
over medium heat 10 minutes, or until vegetables are tender;
stir occasionally. Add rice; mix well. Cook 3 to 4 minutes, or
until thoroughly heated.
Return to top
Cherry Oatmeal Muffins
Perfect for breakfast-on-the-run or lunchbox treats.
Makes 12 muffins
Calories per muffin: 159 calories
Total fat per muffin: 5.2 grams; 18 mg cholesterol
Percent fat from calories: 29%
1 cup old-fashioned or quick-cooking oats, uncooked
1 cup all-purpose flour
1/2 cup firmly packed brown sugar
11/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
3/4 cup buttermilk
1 egg, slightly beaten
1/4 cup vegetable oil
1 teaspoon almond extract
1 cup frozen tart cherries, coarsely chopped
Put oats, flour, brown sugar, baking powder and nutmeg in a
large mixing bowl; mix well. Combine buttermilk, egg, oil and
almond extract in a small bowl. Pour buttermilk mixture into
oats mixture; stir just to moisten ingredients. Quickly stir in
cherries (it is not necessary to thaw cherries before chopping
and adding to batter).
Spray muffin pan with non-stick spray. Fill muffin cups
two-thirds full. Bake in a preheated 400-degree oven 15 to 20
minutes.
Note: 1 cup canned tart cherries, drained and coarsely chopped,
may be substituted for 1 cup frozen tart cherries.
back to top
