Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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Comments (11)
Not sure I can find 2 different kinds of frozen cherries.
I really enjoyed this recipe. I probably should have doubled it for our group of 6. Sadly there were no seconds or leftovers
Looks delicious but serving count looks off- states “MAKES 3 CUPS FILLING + 6 DUMPLINGS”. There are no dumplings in this recipe :). Recipe conversion for ounces and cups is still not in agreement, as stated below by a previous reviewer, Jackie.
16 oz is 2 cups, not 4, and 8 oz is 1 cup, not 2. Not sure which is correct in the recipe.
I always use the weight over the volume when both are given because it is more accurate. Weight and volume are not interchangeable in this case because 2 c of cherries will not equal 16 oz and 16 oz of cherries will not equal 2 c. The only ingredient that can convert smoothly from weight to volume and vice versa is water. Not sure if this will help you at all, but thought I would share. 🙂 It also makes me want to go weigh and measure cherries now haha!
Hi Jackie,
We’ve updated the recipe to include just the ounce measurements, as those are reliable.
Thank you!
Courtney Davison
Managing Editor
Forks Over Knives
Love this recipe … used all tart cherries because that was what I had frozen on hand .
I’m allergic to oats is there any other option?
Instead of cane sugar could I use date sugar?
What kind are tart cherries?
This is so delicious!