pair it with


CHERRY PIE BOMBS


PREP TIME 10 MIN. – COOK TIME 20 MIN. – READY IN 30 MIN. – SERVINGS 16 Cooking spray


1 (16.3 oz) pkg southern homestyle buttermilk biscuits


½ (20 oz) can light cherry pie filling


¼ cup confectioners’ sugar


STEP 1 Preheat oven to 375°F. Line 16 cups of 2 muffin pans with aluminum foil, pressing into cups. Coat foil with cooking spray. Separate biscuits and split each in half, horizontally, to form 2 rounds of dough for a total of 16 pieces. STEP 2 Roll and stretch each piece of dough until very thin. Spoon 1 cherry along with 2 tsp thickened liquid onto center of dough. Pinch dough tightly to close around filling. Place in 1 cup of muffin pan, seam-side down. Repeat with remaining biscuits and filling. STEP 3 Lightly coat tops with cooking spray. Bake 15–20 min., until golden brown. Cool at least 10 min. To serve, dust with the confectioners’ sugar.


PER SERVING: 105 CALORIES, 1G FAT, 0G SATURATED FAT, 0MG CHOLESTEROL, 296MG SODIUM, 22G CARBOHYDRATE, 0G FIBER, 6G SUGAR, 2G PROTEIN 38


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52