Grilled Cherry Cobbler

Ingredients

2 can	cherry pie filling (540 ml)
1	box standard white cake mix
1/2 cup	Naturegg Simply Egg Whites, well shaken
	water or milk, as per cake mix instructions
	canola oil, as per cake mix instructions
2 scoop	vanilla ice cream, optional
sprig	fresh mint for garnish, optional

Preheat grill with a medium to medium-low flame (if your grill has a dome thermometer, aim for approximately 300°F to 350°F).
Empty each can of cherry pie filling into each of the two 8x8 foil pans. Spread evenly.
In a mixing bowl whisk the Naturegg Simply Egg Whites, water (or milk), and oil together. Then mix in the cake mix until a batter is formed. Divide the batter equally over the cherry pie filling in each pan. Spray 2 pieces of aluminum foil with baking spray and seal the pans (baking spray side down).
Place on preheated grill (with grill lid closed) for approximately 30 to 45 minutes until cake batter has cooked and an inserted toothpick comes out clean.
Serve with the optional vanilla ice cream and fresh mint sprigs.

You’ll need 2 8x8 foil pans for this recipe
To prepare this without a cake mix, mix up the following ingredients for the batter: 2/3 cup canola oil, 1 cup milk, 1/2 cup Naturegg Simply Egg Whites, 2 teaspoons vanilla extract, 2 cups all-purpose flour, 1 & 1/3 cups white sugar, 2.5 teaspoons baking powder, and 1/4 teaspoon salt.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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In order to get the proper rise, avoid deflating your whipped egg whites when mixing into cake batters.