The Lighter Side of Chocolate Cherry Cobbler

Ingredients

• 1 cup flour
• 1/2 cup Splenda sugar substitute
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons cocoa
• 1 cup water (or just until pouring consistency)
• 1 egg
• 2 teaspoons vanilla
• 1/2 teaspoon almond extract
• 3/4 cup Splenda sugar substitute (1 c. if you prefer milk chocolate, I prefer dark chocolate, so a slightly bitter taste comes through)
• 3 tablespoons cocoa
• 1 1/3 cups hot water
• 12 ounces frozen cherries

Directions

1. 1

   In bowl, combine flour, splenda, baking powder, salt, and 3 tablespoons cocoa.

2. 2

   Stir in water, egg, vanilla and almond extract until smooth.

3. 3

   Place frozen cherries in bottom of greased pie pan.

4. 4

   Pour chocolate batter over cherries.

5. 5

   Combine splenda and the 3 tablespoons cocoa.

6. 6

   Sprinkle over batter.

7. 7

   Pour hot water over the top (do not stir).

8. 8

   Bake at 375* for 45 minutes or until top is crusty and cooked through.