Ingredients
1 sheet refrigerated pie pastry1 egg white1 tablespoon water2 teaspoons coarse sugar1/2 cup sugar1/4 cup cornstarch1 cup cherry juice blend2 cans (14-1/2 ounces each) pitted tart cherries, drained1 cup reduced-fat vanilla ice cream
Preparation
Roll out pastry onto a lightly floured surface. Cut into 1/2-in.-wide strips; make a lattice crust. Beat egg white and water; brush over top. Sprinkle with coarse sugar. Using a floured 2-in. round cookie cutter, cut out eight circles. Place 2 in. apart on ungreased baking sheets. Bake at 450° for 10-12 minutes or until lightly browned. Remove to a wire rack.
Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add cherries.
Spoon about 1/3 cup warm cherry mixture into each of eight dessert dishes. Top with 2 tablespoons ice cream and garnish with a cookie.
