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Cherry Crisp

1 can (20 ounces) reduced-calorie cherry pie filling
1/2 cup crushed cornflakes
1/4 cup raw quick-cooking rolled oats
1/4 cup light brown sugar, packed to measure
2 tablespoons Butter Buds Sprinkles *see note below
1 teaspoon ground cinnamon
2 tablespoons reduced-calorie margarine, melted
Nonfat frozen vanilla yogurt, optional

Preheat the oven to 400F. Spray an 8-inch square baking pan with
nonstick cooking spray. Pour the pie filling into the pan. In a
small bowl, combine the cornflakes, oats, sugar, Butter Buds and
cinnamon; stir in the margarine. Sprinkle over the pie filling.
Bake 25 to 30 minutes or until golden brown. Cool on wire rack.
Serve with nonfat frozen vanilla yogurt, if desired.

Makes 6 servings.

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