Ingredients
CRUST:
1 1/2 Cups/12 whole Graham crackers crushed to crumbs
2 1/2 TBSP vanilla or almond extract
5 TBSP melted butter or margarine
1/2 teas cinnamon
Filling:
1 pkg low fat cream cheese
2 TBSP honey
2 TBSP red current jelly
1 TBSP lemon juice
2 teas corn starch
2 cans(15oz)cherries
Preparation
prepare crust by combining graham cracker crumbs, extract and cinnamin. stir in butter. press evenly into bottom of an 8" tart pan w/ removable bottom. bake @ 300 degrees for 15 min.
beat together cream cheese and honey. spread over a cooled crust.
drain cherries, saving 20 TBSP of liquid. cut cherries in half, arrange on cheese layer.
combine cherry liqiod & cornstarch in pan. stir in jelly & lemon juice until blended until well blended.
Bring to a boil over low low heat, stirring constantly until well blended.
bring to a boil over low heat, stirring constantly. reduce heat, simmer for 2 minutes. spoon hot glaze over cherries to cover completely.
chill 2 to 4 hours before serving
