I tried the following recipe with my new Carbalose flour - it's rather
simple but was very good. It reminded me of the cherry pies my grandmother
use to make -- she used cornstarch of course and the juice was kind of
opaque. I served it at last nights card games and everyone liked it.
Sadly, we all ate a double portion - the four of us finished off the whole
pie .... now it's not as bad as it sounds, I spiked 1 hour at 124 and at 2
hours 108 and bedtime was 92. I'm okay with that. You could tweak the
serving size to small, normal servings which I hope to do next time! You
can also easily double the recipe to serve more people. By the way, I lost
every
game last night. Serves me right!

Here's the recipe:

Easy Low Carb Cherry Cobbler

Preheat Oven to 375°. Melt one fourth (¼) c. Butter in 9" glass pie plate
or your favorite baking dish.

Wisk together the following ingredients:
One half (½) cup Carbalose Flour
One half (½) cup Splenda or mix Erythritol & Splenda
One and one half (1 ½) tsp. Baking Powder
1 pinch salt
One half (½) cup skim milk

Pour batter over melted butter - do not stir

Spoon across batter one can of "No sugar Added" Cherry Pie Filling - again,
do not stir.

Bake 40 mins. or until top is golden brown.

Carbs:
Carbalose Flour ½ c. = 24 & 14 fiber = net carbs 10
½ c. skim milk = 6
Cherry Filling = 56
TOTAL CARBS IN COBBLER = 72

4 SERVINGS = 18 CARBS PER SERVING