1 cup all purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 cup margarine
1 slightly beaten egg
1/4 cup skim milk
4 cups fresh or frozen unsweetened pitted tart red cherries
1/3 cup sugar
1/3 cup water
1 tablespoon quick cooking tapioca

Directions:
For biscuit topper, stir together flour, the 1 tablespoon sugar, and baking powder. Cut in margarine till flour mixture resembles coarse crumbs. In a small mixing bowl stir together egg and skim milk. Add milk mixture all at once to the flour mixture stirring just to moisten. Set aside.

For cherry filling, in a medium saucepan combine cherries, the 1/3 cup sugar, water, and tapioca. Let stand for 5 minutes, stirring occasionally. Cook and stir till bubbly.

Turn hot cherry filling into an 8 x 1 1/2 inch round baking dish or a 1 1/2 quart casserole. Immediately spoon biscuit topper atop the cherry filling to form 8 mounds. Bake in a 400°F oven about 20 minutes or till a wooden toothpick inserted in center of topper comes out clean. Serve warm.

Serves 2.

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