Cherry-Raisin Pudding

• 1 can (16 oz.) water-packed pitted red sour cherries, undrained
• 1-1/4 cups sugar, divided
• 2 Tbsp. MINUTE Tapioca
• 1/4 tsp. salt, divided
• 1/2 cup raisins
• 1/2 cup chopped PLANTERS Walnuts
• 1 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1 Tbsp. butter or margarine
• 2 eggs
• 1/4 tsp. cream of tartar
• 1/2 cup sifted cake flour

1. Preheat oven to 325F.
2. Drain cherries, reserving 2/3 cup liquid.
3. (If necessary, add enough water to reserved liquid to measure 2/3 cup.)
4. Mix liquid with cherries, 3/4 cup of the sugar, the tapioca, 1/8 tsp.
5. of the salt and the raisins in saucepan.
6. Let stand 5 min.
7. Bring to full rolling boil on medium heat, stirring constantly.
8. Remove from heat.
9. Stir in walnuts, lemon juice and butter.
10. Pour into 2-qt.
11. baking dish.
12. Beat eggs, cream of tartar and remaining 1/8 tsp.
13. salt in medium bowl with electric mixer on high speed until foamy.
14. Gradually add remaining 1/2 cup sugar, beating well after each addition, until thick and light in color.
15. Gently stir in flour.
16. Spoon onto warm fruit mixture.
17. Bake 50 min.
18. or until toothpick inserted in center of topping comes out clean and juices form bubbles that burst slowly.
19. Cool slightly.

water, sugar, tapioca, salt, raisins, walnuts, lemon juice, butter, eggs, cream of tartar, cake flour

Taken from www.kraftrecipes.com/recipes/cherry-raisin-pudding-51074.aspx (may not work)