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Chocolate Cherry Shortcake

the.instructor's picture
Ingredients
  Water 3⁄4 Cup (12 tbs)
  Nonfat dry milk 1⁄3 Cup (5.33 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Sweet 'n low sweetener packets 3 Gram (1 Gram Per Packet, Sugar Substitute)
  Unsweetened cocoa powder 2 Tablespoon
  Cornstarch 2 Teaspoon
  Vanilla extract 1⁄2 Teaspoon
  Butter/Margarine 2 Teaspoon
  Orange flavored liqueur/Almond flavored liqueur 1 Tablespoon
  Pitted dark sweet cherries 12 Ounce (Use Fresh, Frozen Or Canned)
  7 inch angel food cake loaf 1 , cut crosswise into 8 equal slices
  Light frozen nondairy whipped topping 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1) In a small bowl dissolve dry milk in water. Place it aside.
2) In a 1-quart saucepan add sugar, sugar substitute, cocoa powder and cornstarch to combine by frequent stirring.
3) Pour in milk.

MAKING
4) Place over medium-low heat to cook by stirring until mixture begins to boil.
5) Reduce heat to low and allow simmering by stirring for 6 or 7 minutes more, or until slightly thickened.
6) Remove the saucepan from heat.
7) Add vanilla, margarine or butter and liqueur, if desired. Stir to combine all of them by melting the butter.
8) Fold in cherries.
9) Cover with plastic wrap and set to cool at room temperature.
10) Place inside refrigerator to chill.

SERVING
11) Serve the chocolate-cherry mixture over cake slices by topping with 1 tablespoon whipped topping.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Cherry
Preparation Time: 
180 Minutes
Cook Time: 
20 Minutes
Ready In: 
200 Minutes
Servings: 
8

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