Ingredients
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon finely shredded orange peel
1 teaspoon ground cinnamon
3 tablespoons butter or margarine
1/4 cup cold water
4 teaspoons cornstarch
1 16 ounce package frozen unsweetened pitted tart red cherries
3 cups thinly sliced apples (1 pound)
1/4 cup refrigerated or frozen egg substitute,thawed or 1 egg
1/3 cup fat free milk
1. For biscuit topping: In a medium bowl stir together all purpose flour, whole wheat flour, 2 tablespoons of the granulated sugar, the baking powder, orange peel and 1/2 teaspoon of the cinnamon. Using a pastry blender cut in butter until mixture resembles coarse crumbs. Set aside.
2. For filling; in a medium saucepan stir together the cold water, cornstarch, the remaining 2 tablespoons granulated sugar, and the remaining 1/2 teaspoon cinnamon; add frozen cherries. Cook and stir until thickened and bubbly. Stir in apple slices and heat through. Reduce heat and keep filling hot.
3. In a small bowl stir together egg substitute and milk. Add to biscuit topping mixture stirring just until moistened. Transfer hot filling to a 2 quart square baking dish. Immediately spoon topping into 9 small mounds on filling. Bake in a 400 degree F oven for 18 to 20 minutes or until a wooden toothpick inserted near the center of a biscuit comes out clean. Serve warm. Makes 9 (1/2 cup) servings.
Because 1 serving of this recipe has a full serving of fruit and a sweet biscuit, 1/2 cup keeps carbs around 30 grams (2 carb. choices).
Note an unhealthy version of cherry cobbler: (1/2 cup + biscuit) = 386 cal., 10 g fat, 73 g carb