I have a complicated relationship with cherries. They are not my favorite fruit. I don’t hate them, I just don’t reach for them over other fruits. I disliked them the most during the mid-2000s when every conference served cherry chicken. If I saw another cherry, it would be too soon. Well, conferences have laid off the cherry chicken since then.

I can’t completely avoid cherries because Michigan is the cherry capital of the US. Every year, we celebrate the cherry by holding a national festival in Traverse City. Wine is made with cherries. You name it. As with everything I don’t care for, I want to find a way to like them. There has to be a way.

I ran across a recipe that gave me pause to try them again. Taste of Home posted a recipe for Cherry-Coconut Slice and I thought it looked really good. They use maraschino cherries which are loaded with sugar. No problem. I think a sweet frozen cherry would make a good substitute. With a few other swaps, you can get some fruit and a treat at the same time.

Here are the original stats:

Here’s what I changed:

• I replaced the maraschino cherries with frozen sweet cherries to lower the calories and increase the nutrition.
• I replaced the sweetened condensed milk with a recipe for sugar free sweetened condensed milk to reduce the carbs.
• I replaced the milk with coconut milk to remove the dairy.
• I replaced the sugars with their sweetener equivalents to reduce the carbs.
• I replaced the graham crackers with a lower sugar and gluten free variety to remove the gluten and lower the carbs.
• I lowered the servings from 32 to 24 for a bigger treat.

Here are the final stats:

Here is the final recipe:

Lower Sugar Cherry Coconut Slice

Makes 24 small bars

For the sweetened condensed milk

• 1 cup dairy free heavy cream
• 1 cup granulated sweetener
• 1 tablespoon butter

For the slice

• 3 cups gluten free graham style crackers crumbs
• 1-1/2 cups miniature marshmallows
• 1 cup unsweetened finely shredded coconut
• 1/2 cup chopped frozen sweet cherries
• 1 recipe sweetened condensed milk
• 1 teaspoon maple flavoring

For the frosting

• 1 cup packed brown sweetener
• 1/3 cup butter, cubed
• 1/4 cup unsweetened coconut milk
• 1 cup confectioners’ sweetener

1. To make the condensed milk: Add all your ingredients into a small saucepan.
2. On medium heat, bring the mixture to a boil. Stir regularly, until it begins to simmer. Once it begins to simmer, reduce the heat to very low. Let the condensed milk simmer for around 45 minutes.
3. Remove from the heat and allow it to cool down completely.
4. In a large bowl, mix cracker crumbs, marshmallows, coconut and cherries; stir in condensed milk and flavoring. Press into a greased 8-in. square baking pan.
5. For frosting, in a small saucepan, combine brown sweetener, butter and milk. Bring to a boil, stirring constantly; cook and stir 3 minutes. Transfer to a small bowl; cool until lukewarm, about 15 minutes. Stir in confectioners’ sweetener until smooth. Spread over crumb mixture; refrigerate until set, about 1-1/2 hours.
6. Cut into bars. Store in an airtight container in the refrigerator.