Heat oven to 350°F. Spray a 9″ x 9″ square baking pan with nonstick cooking spray. Drain cherries and place in bottom of pan. In a small bowl, mix flour, sugar, milk, cinnamon, and almond extract. Pour this mixture over the cherries. Bake for 40 minutes. Cool until just warm.
Place graham crackers in a small resealable plastic bag, break them into pieces, then crush them into crumbs with a small glass or rolling pin. Sprinkle the graham cracker crumbs over the cherries. Top each serving with 1 tablespoon fat-free, nondairy whipped topping if desired. Serve while warm.
Calories: 173 calories, Carbohydrates: 38 g, Protein: 3 g, Fat: 1 g, Saturated Fat: <1 g, Cholesterol: 0 mg, Sodium: 200 mg, Fiber: 3 g
Exchanges per serving: 2 1/2 carbohydrate. Carbohydrate choices: 2 1/2.
This recipe was developed by Kathleen Stanley, the Diabetes Education Program Coordinator at Central Baptist Hospital in Lexington, Kentucky. She frequently performs cooking demonstrations and has been involved in diabetes education for over 18 years.