Cheery Cherry Crock Pot Bread

This was tasty!

Cheery Cherry Crock Pot Bread

½ C. reduced fat Bisquick
¼ t. salt
1 egg
1/3 c. Splenda
2/3 c. maraschino cherries, drained
2 TB chopped pecans

Spray 1 1/2 quart slow cooker with cooking spray. Drain cherries, reserving 1 TB syrup. Combine bisquick & salt; add egg & Splenda. Add tablespoon of syrup and pecans. Fold in cherries. Cover with lid & cook 1-2 hours. Cool 10 minutes before removing from pan.
Yield: 4 servings. Per serving= 88 Calories; 3g Fat (34.5% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 167mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1 Other Carbohydrates.

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