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Cherry Oatmeal Bake

Pumpkin & Gingerbread Trifle

Calories 157 (4.5% from fat)
Fat 1 gram
Saturated Fat 0.1 gram
Trans Fat 0 gram
Cholesterol 3 mg.
Sodium 144 mg.
Carb. 32 gram
Fiber 2.6 gram
Sugar 22 gram
Sugar Alcohol 0 gram
Protein 7 gram


Dry Ingredients

1/2 cup dried tart cherries, chopped

1/2 cup quick oats, uncooked

3 Tbsp. Splenda
(We used the box that measures cup for cup like sugar.)

1/8 tsp. salt

2 tsp. dried orange peel

Wet Ingredients

2 cups fat free milk

1/4 cup egg whites (About 2 egg whites.)

1/2 tsp. almond extract


1 tsp. ground ginger

1. Preheat oven to 350 degrees Fahrenheit. In a mixing bowl stir the dry ingredients together, dried cherries through orange peel. Set it aside.

2. In a separate bowl whisk the WET ingredients together, fat free milk through almond extract, for about 30 seconds.

3. Lightly coat four oven safe bowls or custard cups with fat free cooking spray. Divide the DRY mixture evenly between the four cups, then pour the WET ingredients evenly over each cup. Gently mix the ingredients together in each cup and let sit for 5 minutes.

4. Place the cups on a cookie sheet and bake for 35 to 40 minutes. They're finished when the centers are still just a little soft. If you like ginger, lightly dust the top of each one and then serve warm.

Yield: 4 Servings

Cherry Oatmeal Bake 

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