MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Cherry Crisp
  Categories: Diabetic, Desserts, Low-fat/cal
       Yield: 6 servings
  
      16 oz (1)Cn red sour;                          TOPPING
            -pitted cherries;                 1/2 c  Quick-cooking rolled oats;
   1 1/2 tb Cornstarch;                         2 tb Chopped walnuts;
       4 ts Sugar;                              1 tb Margarine; melted
     1/4 ts Almond extract;                
  
   Drain cherries, reserving 3/4 cup juice.  Combine small amount of
   juice, cornstarch, and sugar in saucepan.  Stir in remaining juice.
   Cook over moderate heat, stirring constantly until thickened and
   clear.
   
   Remove from heat.  Add cherries and extract.  Spread in 8-inch pan.
   
   TOPPING: Preheat oven to 375 F. Mix oats and walnuts in small bowl.
   Add margarine; mix well with fork.  Mixture will be crumbly. Sprinkle
   topping over cherries.
   
   Bake for 20 minutes or until topping is browned.  Serve warm or
   chilled.
   
   1/2 cup serving, 124 calories, 1/2 starch, 1 fruit, 1/2 fat exchange
   2.2 gm protein, 4.1 gm fat, 21 gm carbohydrate, 29 mg sodium, 154.8
   mg potassium, 1.5 gm fiber, 0 chol.
   
   Source:  Am. Diabetes Association, Family Cookbook Vol 1, 1987 Shared
   but not tested by Elizabeth Rodier, Nov 93
  
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