Chocolate Cherry Shortcake Recipe
Summary
Preparation Time3 Hr 0 MinCooking Time20 Min
Ready In3 Hr 20 MinDifficulty LevelMedium
Health IndexAverageServings8
HealthyLow Fat
Ingredients
| Water | 3/4 Cup (16 tbs) | |
| 1/3 cup nonfat dry milk | ||
| Sugar | 1/3 Cup (16 tbs) | |
| Sugar substitute package | 3 | |
| Unsweetened cocoa powder | 2 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| Vanilla extract | 1/2 Teaspoon | |
| Butter/Margarine | 2 Teaspoon | |
| 1 tablespoon orange-flavored or almond-flavored liqueur | ||
| 12 oz. pitted fresh, frozen or canned dark sweet cherries | ||
| 1 (6- to 7-inch) angel food loaf cake, cut crosswise into 8 equal slices | ||
| 1/2 cup frozen "lite" nondairy whipped topping | ||
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.
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.
Chef
