4 cups cherries, pits removed
1/4 cup sugar
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar
1/4 teaspoon cinnamon
3/4 cup low fat milk

1. In a large pot, combine the      cherries, 1/4 cup sugar and 1/2 cup water.
2. Cook the cherries over medium heat for 15 minutes.
3. Increase the heat to high and bring the cherries to a boil.
4. In a small bowl, combine the flour, baking powder, salt, 1 tablespoon sugar and the cinnamon.
5. Add the milk to the flour mixture and mix well with a fork.  This is the dumpling batter.
6. Drop spoonfuls of the dumpling batter into the boiling cherries.
7. Cover the pot and cook over low heat for 10 minutes.  Do not stir.
8. Serve warm.
9. Refrigerate leftovers.

Serving size: 1/6 serving (178)
Servings: 1

Total Fat 0.5g

For the best  buy, choose firm red cherries with their stems attached.

To prepare cherries, rinse and remove stems and pits.

To store fresh, refrigerate for up to 1 week.

Cherries contain vitamin C, which is good for fighting colds and healing cuts.

Easy Additions

3 cups cherries, pits removed
1/3 cup sugar
1/2 cup flour
Pinch of salt
3 eggs
1 1/4 cups low fat milk

1. Preheat oven to 350°F.

2. Grease a medium baking dish.

3. Put the cherries in the baking dish.

4. In a medium bowl, mix      together the sugar, flour and a pinch of salt.

5. Add the eggs and milk to the bowl.  Mix until smooth.

6. Pour the batter over the cherries.

7. Bake for 45-60 minutes or until the center is firm.

8. Serve warm.

9. Refrigerate leftovers.

Total Fat 4.5g