Cherry almond cobbler — without the side of guilt

I love dessert.

Like really, really love dessert.

Ice cream, Pop-Ice, cupcakes, pie — present it on a plate and I’ll probably eat it. I’d rather cut calories a hundred other ways than sacrifice my sweets, which sometimes means my lunches and dinners can get drab . . . but it’s worth it to indulge in those little extras.

Eventually I realized maybe I could have my cake and eat it, too, as they say. If I tried making lighter desserts, I could enjoy my sweets without the extra helping of guilt that sometimes accompanies them. Look, I’ll be honest: I’m a curvy woman who likes to eat. And bake. Counting calories sucks. I’ve never been skinny and doubt I ever will be, so I do the best I can to exercise, eat healthy — and bake wisely. Having calorie-laden goods hanging around the kitchen counter is a recipe for derailment.

Enter this lower-fat cherry almond cobbler. Adapted from this AllRecipes creation, the dessert calls for vanilla yogurt, egg whites and a limited amount of added sugar. The result is more cake-like than cobbler-ish, but it’s delicious and light — almost like angel food cake with fruit! Even my cherry-hating dad and sister gave it a solid B and B-, respectively. (And my cherry-loving heart gives it an A.)

Lighter cherry almond cobbler

Adapted from

1 cup fat free vanilla yogurt
1 1/2 cups sugar
6 egg whites
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon almond extract
1 cup slivered almonds
1 (20 ounce) can reduced-sugar cherry pie filling
Fat-free whipped topping, if desired

In a mixing bowl, beat yogurt and sugar. Add egg whites; mix well. Combine flour and baking powder; stir into yogurt mixture. Pour into a 13 x 9-in. baking pan coated with nonstick cooking spray. Spoon cherry filling on top, then cover with slivered almonds. Bake at 350 degrees F for 40-50 minutes or until filling is bubbly and toothpick inserted near the center comes out clean. Top with whipped topping, if desired.


10 thoughts on “Cherry almond cobbler — without the side of guilt

  1. This looks wonderful! I have an intense sweet tooth, but I have never tried lighter desserts…I end up using full-cream, butter and the works. In my case, I have found that sharing what I bake with other people helps me keep things under control.

  2. I usually hate all things cherry. Still, this tasty treat is graced with almonds. 🙂 In addition to writing, I’m also quite the baker (baker at a nursing home for close to three years). I will try this recipe, although I may substitute apricot for cherry. Thanks for this!

  3. I feel this is so deliciously fancy! It seems like something I’d have with afternoon tea. I love it. And I love what you say ‘bake wisely’ Unfortunately, it’s too hot for me to turn my oven on. I’m living on ice cream dreams.

  4. This sounds really good to me! Cherry and almond is such a good combination. Like you, I’m a big dessert fan so any way I can make a yummy dessert a little bit lighter makes me very happy.

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