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Splenda MW Cherry Cobbler

Recipe By: Mary
Serving Size: 6

20 ounces Cherry pie filling light
  Splenda sweetened to taste
1 cup Bisquick® baking mix
2 tablespoons Splenda
1 tablespoon corn oil
1/4 cup 1% low-fat milk
1 tablespoon Splenda
1/4 teaspoon cinnamon

In 2-quart microwave-safe casserole dish pour in pie filling and heat
until bubbly.

While pie filling heats, mix together Bisquick, Splenda, corn oil and
milk until soft dough forms.

Remove casserole dish from microwave oven and drop 6 spoonfuls of dough
onto batter.

In small bowl, mix together 1 tablespoon Splenda and 1/4 teaspoon
cinnamon. Sprinkle over batter. Cover with casserole lid and microwave
about 6 minutes. Let stand 2 minutes. If a toothpick is inserted into
dough, it will come out clean if cobbler is done cooking. Serves 6.

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Cherry Cake Cobbler

Recipe By: Mary Ash

1 package Duncan Hines® Moist Deluxe French Vanilla  Cake Mix
3  eggs
1 1/3 cups water
1/3 cup vegetable oil
1 cup sugar
2 tbsp cornstarch
32 oz pitted red tart cherries  undrained
2 tbsp butter or margarine  melted
3/4 tsp almond extract
  whipped cream

1. Preheat oven to 350°F. Grease and flour 13 x 9 inch pan.
2. Combine cake mix, eggs, water and oil in large bowl. Beat at medium
speed with electric mixer for 2 minutes. Pour into pan.
3. Combine sugar and cornstarch in large bowl. Add cherries with juice,
melted butter, 8 to 12 drops food coloring and almond extract. Stir
until blended. Spoon cherry mixture over batter.
4. Bake at 350°F for 60 to 65 minutes or until golden. Serve warm or
cold with whipped cream.

  Makes about 12 servings.

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Fruit Cobbler

Notes: Source: The Charleston Cake Lady

1/2 cup margarine or butter
1 cup granulated sugar
1 cup self-rising flour, sifted
1 cup milk
1 can pie filling (any flavor) (20 oz.)

Preheat oven to 350°.  Melt margarine in the oven in a 13x9-inch pan, making sure that the bottom of the pan is evenly coated.  Set aside.  In a medium bowl, mix the sugar, flour and milk.  Spread this mixture evenly over the bottom of the pan.  Spoon pie filling into pan.  Bake fro 35 minutes or until the cobbler comes away from the sides of the pan.  Allow to cool in pan.