• 1/2 cup margarine
• 1 cup sugar
• 1/2 cup buttermilk
• egg substitute equivalent to 4 eggs
• 1 Tablespoon lemon juice
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 can (20 ounces) light cherry pie filling

In a mixing bowl, cream margarine and sugar. Beat in buttermilk, egg substitute, lemon juice and vanilla. Combine flour and baking soda; add to the creamed mixture. Pour into a 13X9X2-inch baking pan coated with nonstick cooking spray. Use a knife to divide batter into 24 rectangles; spoon a small amount of pie filling into the center of each. Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean.