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Coconut Cherry Crisp

Healthy Exchanges Newsletter, February 2002, Pg 8

Coconut, cherry and crisps - three choice "c" words to chew on!!!

1 (20 oz) can Lucky Leaf No Sugar Added Cherry Pie Filling
1/2 teaspoon coconut extract
1 cup (3 oz) quick oats
6 tablespoons all purpose flour
1/2 cup granular Splenda
1/4 cup reduced calorie margarine
2 tablespoons flaked coconut

Preheat oven to 350 degrees. Spray an 8 cy 8 inch baking dish with butter flavored cooking spray. In a medium bowl, combine pie filling and coconut extract. Evenly spread cherry pie filling mixture in prepared baking dish. In a medium bowl, combine oats, flour and Splenda. Add margarine. Using a pastry blender or 2 knives, mix until mixture forms a crumbly mixture. Evenly sprinkle crumb mixture over cherry mixture. Sprinkle coconut evenly over top. Bake for 30 to 35 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 serving.

Serves 6 - Each serving equals;
HE: 1 Br, 1 Fa, 3/4 Fr, 18 OC
161 Calories, 5g Fa, 3g Pr, 26g Ca, 106mg So, 10mg Cl, 3g Fi
Diabetic: 1 St, 1 Fa, 1/2 Fr

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