Cinnamon Candy Cherry Cobbler
|Sugar/1/4 cup sugar + 3 packets sweet 'n low||1⁄2 Cup (8 tbs)|
|Red hot cinnamon candy||4 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Canned tart pie cherries||1 1⁄4 Ounce (1 Can)|
|Flour||1 1⁄2 Cup (24 tbs), sifted|
|Baking powder||2 Teaspoon|
|Lite salt||1⁄4 Teaspoon|
|Brown sugar/3 tablespoon brown sugar + 3/4 teaspoon sweet 'n low brown||6 Tablespoon|
|Grape nuts cereal||1⁄3 Cup (5.33 tbs)|
|Liquid butter buds/1/4 cup applesauce/1/4 cup promise ultra fat-free margarine||1⁄4 Cup (4 tbs)|
|Egg beater||1⁄4 Cup (4 tbs) (About 1)|
|Skim milk||2 Tablespoon|
|Liquid butter buds||1 Tablespoon (To Brush On Dough)|
|Lemon juice||1 Tablespoon|
|Powdered sugar/1/4 cup powdered sugar plus 3 packets sweet 'n low||1⁄2 Cup (8 tbs)|
Combine sugar, candies, cornstarch, water, and cherry juice in a saucepan.
Cook over medium heat until thick.
Add cherries and pour into 8x8-inch baking dish that has been sprayed with a nonfat cooking spray.
Sift flour with baking powder and salt.
Add 3 Tbs.brown sugar and Grape-Nuts cereal.
Blend in liquid Butter Buds with a fork until particles are small.
Combine Egg Beater and milk.
Add to flour mixture and stir until moistened.
Roll on floured board to 14x12 inches.
Brush with one Tbs.liquid Butter Buds.
Combine 3 Tbs.brown sugar and cinnamon and sprinkle over dough.
Roll up starting at 12-inch side.
Cut into 9 slices.
Place on filling and bake at 400° F.for 25-30 minutes.
After you remove from oven, drizzle glaze over top.