Cranberry Cherry Sweetheart Dessert Recipe

4 1 1
Cranberry Cherry Sweetheart Dessert Recipe
Cranberry Cherry Sweetheart Dessert Recipe photo by Taste of Home
Publisher Photo

Cranberry Cherry Sweetheart Dessert Recipe

Read Reviews
4 1 1
Publisher Photo
For dessert, present this sweet-tart combination of cherry pie filling and fresh cranberries. Individual servings of the warm fruit mixture are garnished with pretty pastry crust hearts.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/2 cup plus 1 tablespoon sugar, divided
  • 1 tablespoon cornstarch
  • 1 can (21 ounces) cherry pie filling
  • 1 cup fresh or frozen cranberries, coarsely chopped
  • 1 sheet refrigerated pie pastry
  • 1/4 teaspoon ground cinnamon

Directions

In a large bowl, combine 1/2 cup sugar and cornstarch. Stir in the pie filling and cranberries. Spoon into four ungreased 6-oz. baking dishes. Bake at 425° for 15-20 minutes or until thickened and bubbly.
Meanwhile, cut eight hearts from pastry with a 2-1/2-in. heart-shaped cookie cutter. Place on an ungreased baking sheet. Combine cinnamon and remaining sugar; sprinkle over hearts. Bake for 8-11 minutes or until edges are lightly browned. Place two hearts on each dessert. Serve warm. Yield: 4 servings.
Originally published as Sweetheart dessert in Quick Cooking January/February 2005, p12

Nutritional Facts

1 each: 541 calories, 14g fat (6g saturated fat), 10mg cholesterol, 228mg sodium, 101g carbohydrate (67g sugars, 2g fiber), 3g protein.

  • 1/2 cup plus 1 tablespoon sugar, divided
  • 1 tablespoon cornstarch
  • 1 can (21 ounces) cherry pie filling
  • 1 cup fresh or frozen cranberries, coarsely chopped
  • 1 sheet refrigerated pie pastry
  • 1/4 teaspoon ground cinnamon
  1. In a large bowl, combine 1/2 cup sugar and cornstarch. Stir in the pie filling and cranberries. Spoon into four ungreased 6-oz. baking dishes. Bake at 425° for 15-20 minutes or until thickened and bubbly.
  2. Meanwhile, cut eight hearts from pastry with a 2-1/2-in. heart-shaped cookie cutter. Place on an ungreased baking sheet. Combine cinnamon and remaining sugar; sprinkle over hearts. Bake for 8-11 minutes or until edges are lightly browned. Place two hearts on each dessert. Serve warm. Yield: 4 servings.
Originally published as Sweetheart dessert in Quick Cooking January/February 2005, p12

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCranberry Cherry Sweetheart Dessert

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
katlaydee3 User ID: 3741999 63123
Reviewed Apr. 20, 2013

"This was really good, quick and simple. Another nice thing is that you are not stuck with a week's worth of leftovers."

Loading Image