vegetable cooking spray
1 cup bing cherries
4 teaspoons cherry brandy
2 tablespoons whole-wheat flour
1 1/2 tablespoons fructose
1/2 cup evaporated skim milk
2 tablespoons evaporated skim milk
1 large egg, beaten
1 teaspoon vanilla
powdered sugar (optional)
Servings: 4
1. Preheat oven to 325F.
2. Spray four 4 oz. ramekins or custard cups with vegetable cooking spray. Divide cherries among prepared ramekins; sprinkle 1 teaspoon kirsch over each.
3. In medium-sized bowl, combine flour and fructose. Stir in evaporated skim milk, egg and vanilla; whisk until well blended.
4. Divide the mixture evenly on top of cherries in ramekins. Place ramekins in baking dish; add enough hot tap water to reach halfway up sides.
5. Bake 30 minutes or until edges are set but centers are still soft. Serve warm, lightly dusted with confectioner's sugar.
1 cup bing cherries
4 teaspoons cherry brandy
2 tablespoons whole-wheat flour
1 1/2 tablespoons fructose
1/2 cup evaporated skim milk
2 tablespoons evaporated skim milk
1 large egg, beaten
1 teaspoon vanilla
powdered sugar (optional)
Servings: 4
1. Preheat oven to 325F.
2. Spray four 4 oz. ramekins or custard cups with vegetable cooking spray. Divide cherries among prepared ramekins; sprinkle 1 teaspoon kirsch over each.
3. In medium-sized bowl, combine flour and fructose. Stir in evaporated skim milk, egg and vanilla; whisk until well blended.
4. Divide the mixture evenly on top of cherries in ramekins. Place ramekins in baking dish; add enough hot tap water to reach halfway up sides.
5. Bake 30 minutes or until edges are set but centers are still soft. Serve warm, lightly dusted with confectioner's sugar.
