Meatless Monday: Sour Cherry Pudding


This week for Meatless Monday, I’m sharing a recipe for sour cherry pudding adapted from Dr. Dean Ornish’s Everyday Cooking with Dean Ornish. This dessert is delicious on its own or with an additional cherry sauce. Milk or cream is also a good topping. For more meatless recipes, join us at Midnight Maniac Meatless Monday.

Serve sour cherry pudding with cherry sauce or cream

Sour Cherry Pudding

Ingredients

1 cup all-purpose flour

1/2 cup sugar or equivalent sweetener

2 teaspoons baking powder

1/2 teaspoon sea salt

2/3 cup reduced fat milk

1 (15-ounce) can sour cherries (not pie filling)

1/2 teaspoon almond extract

2 teaspoons sugar or equivalent sweetener

1/2 teaspoon corn starch

Preheat oven to 350 degrees F.

In a medium bowl, combine flour, sugar, baking powder, and salt. Stir to combine. Add milk and stir just until blended.

Drain and reserve the liquid from the cherries. Pour half the cherries into a 9-inch nonstick cake pan; you can spray the pan with nonstick spray first, if you like. Spoon all the batter over the cherries, and then scatter the rest of the cherries over the batter.

Bake until a toothpick inserted near the center comes out clean — about 35 to 40 minutes. Serve warm, alone or with cherry sauce (see below).

Cherry Sauce:

Prepare a cherry sauce as the pudding is cooling

Ingredients

Liquid from canned cherries

1/2 teaspoon almond extract

2 teaspoons sugar or equivalent sweetener

1/2 teaspoon corn starch

In a small saucepan, heat the cherry juice, almond extract, and sugar to boiling. As soon as it boils, add the cornstarch and stir until thickened. Add slightly more cornstarch if necessary. The sauce will be clear when it is finished cooking. Serve warm over the cherry pudding.

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