Ingredients:

1/2 cup margarine, softened
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
Confectioners' sugar, optional

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 13 x 9 x 2 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 3500 for 35 minutes or until a toothpick inserted near the center comes out clean. Dust with confectioners' sugar if desired.