A pudding dessert is the best way to mix together lots of bold flavors like sour cherries, sweet raisins, walnuts and a bit of lemon zest.
What You Need
Original recipe yields 8 servings
1 can (16 oz.) water-packed pitted red sour cherries, undrained
1-1/4 cups sugar, divided
2 Tbsp. MINUTE Tapioca
1/4 tsp. salt, divided
1/2 cup raisins
1/2 cup chopped PLANTERS Walnuts
1 Tbsp. lemon juice
1 Tbsp. butter or margarine
2 egg s
1/4 tsp. cream of tartar
1/2 cup sifted cake flour
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Let's Make It
Preheat oven to 325°F. Drain cherries, reserving 2/3 cup liquid. (If necessary, add enough water to reserved liquid to measure 2/3 cup.) Mix liquid with cherries, 3/4 cup of the sugar, the tapioca, 1/8 tsp. of the salt and the raisins in saucepan. Let stand 5 min. Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Stir in walnuts, lemon juice and butter. Pour into 2-qt. baking dish.
Beat eggs, cream of tartar and remaining 1/8 tsp. salt in medium bowl with electric mixer on high speed until foamy. Gradually add remaining 1/2 cup sugar, beating well after each addition, until thick and light in color. Gently stir in flour. Spoon onto warm fruit mixture.
Bake 50 min. or until toothpick inserted in center of topping comes out clean and juices form bubbles that burst slowly. Cool slightly.
Substitute PLANTERS Pecans for walnuts.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 54g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.