1/4 cup butter
1/4 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup low-fat buttermilk
1/2 teaspoon almond extract
1 pint (2 cups) sour cherries, pitted and halved, if large
Directions:
1 Preheat oven to 350°F. Put the butter in a 9-inch round, deep-dish pie plate or shallow 2-quart baking dish. Put the pan in the oven until the butter melts, about 5 minutes.
2 Meanwhile, whisk together the flour, 1/4 cup of the sugar, the baking powder, and salt in a medium bowl. Whisk together the buttermilk and almond extract in a cup, then whisk the buttermilk mixture into the dry ingredients just until moistened, leaving a few lumps.
3 Pour the batter over the melted butter in the pan. Scatter the cherries on top of the batter and sprinkle with the remaining sugar.
4 Bake until browned around the edges and a toothpick inserted in the center comes out clean, about 45 minutes.
Per serving: 162 cal, 8 g fat (5 g sat), 22 g carbs, 2 g protein, 1 g fiber, 21 mg chol, 255 mg sodium, 38 mg calcium
No comments:
Post a Comment