The Lighter Side of Chocolate Cherry Cobbler

Name: The Lighter Side of Chocolate Cherry Cobbler
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8-10 serving(s)
Ingredients: 1 cup flour; 1/2 cup Splenda sugar substitute; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 3 tablespoons cocoa; 1 cup water (or just until pouring consistency); 1 egg; 2 teaspoons vanilla; 1/2 teaspoon almond extract; 3/4 cup Splenda sugar substitute (1 c. if you prefer milk chocolate, I prefer dark chocolate, so a slightly bitter taste comes through); 3 tablespoons cocoa; 1 1/3 cups hot water; 12 ounces frozen cherries

Submitted by FoodExplorer

"I wanted to use up some frozen cherries I had and thought a chocolate cherry cobbler sounded nice. However, all the recipes I found were loaded with butter or were made with mixes. I finagled with a couple different recipes until I came up with this, a lighter calorie cobbler, so easy to make, and has a rich chocolate taste!"

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Ready In:: 55mins
Ingredients:: 13
Serves:: 8-10

ingredients

1 cup flour
¹⁄₂ cup Splenda sugar substitute
1 ¹⁄₂ teaspoons baking powder
¹⁄₂ teaspoon salt
3 tablespoons cocoa
1 cup water (or just until pouring consistency)
1 egg
2 teaspoons vanilla
¹⁄₂ teaspoon almond extract
³⁄₄ cup Splenda sugar substitute (1 c. if you prefer milk chocolate, I prefer dark chocolate, so a slightly bitter taste comes through)
3 tablespoons cocoa
1 ¹⁄₃ cups hot water
12 ounces frozen cherries

directions

In bowl, combine flour, splenda, baking powder, salt, and 3 tablespoons cocoa.
Stir in water, egg, vanilla and almond extract until smooth.
Place frozen cherries in bottom of greased pie pan.
Pour chocolate batter over cherries.
Combine splenda and the 3 tablespoons cocoa.
Sprinkle over batter.
Pour hot water over the top (do not stir).
Bake at 375* for 45 minutes or until top is crusty and cooked through.

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Reviews

This was not quite what I expected. I thought it was more like a brownie than a cobbler. It was good. After 50 minutes, the top felt crusty but the midle turned out to still be gooey. I couln't fit more than 1c water to the dish in step 7. Do be careful to not use more than 1/2tsp almond extract as it is overpowering if you do. ;) I love that it wasn't too sweet. I love the directions for making it 'darker' chocolate! This was easy to assemble. Mae for PAC Fall '07.

Elmotoo

RECIPE SUBMITTED BY

FoodExplorer

I live Anchorage with my husband and almost year old daughter. While I don't have much spare time anymore, theoretically, I love to exercise, play with our dog, read, study the Bible and volunteer, especially with children. Oh, and have I mentioned my dream of just one solitary hour completely to myself to do whatever I please, even such things as might be labeled "unproductive"?! ;) My favorite cookbook is the one I am creating right now from recipes I've collected over the past 10 years. As of right now, I've got over 400 recipes in it! (I should put some of those online, huh?!) I also love the Joy of Cooking for its resources, and the Taste of Home Holiday cookbook for whole menu ideas; it's fun to do them every now and then. I am adding this part as of May 2008--my favorite cookbook no longer is really my favorite because I'm having to learn to cook all over again, so to speak, I was diagnosed with celiac sprue, so now I'm in the process of learning to adapt all of my "normal" foods to the celiac regime. Oh well, life is good, eh? ;) <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Octoberevent.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">

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