Nutritional Info

Nutrition Facts

Serving Size 1 (81g)

Calories 139
Calories from Fat 27 (19%)
Amount Per Serving %DIV
Total Fat 3g 5%
Saturated Fat 1g 5%
Monounsaturated Fat 1.5g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 69.9mg 23%
Sodium 189.4mg 8%
Potassium 91.9mg 2%
Total Carbohydrate 22.6g 8%
Dietary Fiber 1.3g 5%
Sugars 0.8g
Protein 5.4g 11%

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Recipe Description
The gingersnaps used in this recipe make a great topping!
Prep time
30 min
Cook time
4 hr 18 min
Ready In
4 hr 48 min


Serves Tool

Serves To:USMetric
1/4 Cup(c)  tapioca
1/2 Cup(c)  baking mix
3/4 Cup(c)  low fat granola
10   gingersnaps, crushed
2 Tablespoon(T)  butter, melted
1/2 Cup(c)  dried cherries
3/4 Cup(c)  water
1 Cup(c)  sugar
1/4 Cup(c)  cherry brandy
16 Ounce(oz)  frozen cherries


In a 4 quart slow cooker, stir together frozen cherries, sugar, water, dried cherries, brandy and tapioca. Cover and cook on high heat setting for 2 to 4 hours. For crumble topping: 30 minutes before fruit is ready, preheat oven to 350 degrees F. Line a baking sheet with aluminum foil, then set aside. In a medium bowl, stir together granola, baking mix, gingersnaps and melted butter. Spread evenly on prepared baking sheet. Bake in preheated oven for 12 to 18 minutes, or until crisp and golden. To serve, spoon half of the cherries into dessert dishes. Sprinkle with half of the crumble topping. Top each serving with a scoop of ice cream. Spoon on remaining cherries and sprinkle with remaining topping.

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