Makeover Cherry Pie Delight |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Chock-full of cherries, this little gem is packed with all the flavors that make cherry pie a classic, in a far lighter form. Ingredients:
1 sheet refrigerated pie pastry |
1 egg white |
1 tablespoon water |
2 teaspoons coarse sugar |
1/2 cup sugar |
1/4 cup cornstarch |
1 cup cherry juice blend |
2 cans (14-1/2 ounces each) pitted tart cherries, drained |
1 cup reduced-fat vanilla ice cream |
Directions:
1. Roll out pastry onto a lightly floured surface. Cut into 1/2-in.-wide strips; make a lattice crust. Beat egg white and water; brush over top. Sprinkle with coarse sugar. Using a floured 2-in. round cookie cutter, cut out eight circles. Place 2 in. apart on ungreased baking sheets. Bake at 450° for 10-12 minutes or until lightly browned. Remove to a wire rack.
2. Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add cherries.
3. Spoon about 1/3 cup warm cherry mixture into each of eight dessert dishes. Top with 2 tablespoons ice cream and garnish with a cookie. Yield: 8 servings.
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