1 pound fresh, frozen or canned black cherries
2 California Fresh Eggs
1/2 cup sugar
1/4 teaspoon salt
3 teaspoons vanilla extract
1/2 cup flour, sifted
1 cup non-fat evaporated milk
Servings: 8
1. Pit the cherries, or drain the canned cherries, or thaw the frozen cherries. In a bowl, beat the eggs as for an omelet, add the sugar, salt and vanilla extract. In another bowl, put the sifted flour, add the eggs and mix well, add the non-fat evaporated milk. Spray a baking dish with vegetable oil, add the cherries, pour the batter over.
2. Bake in a pre-heated oven at 400ºF., for about 45 minutes. The color must be golden brown. A knife slid in the middle should come out dry. Serve lukewarm.
Serves 6-8
Notes: Favorite recipe of Mary Donkersloot, RD. This country French dish traditionally made with cream and butter, has been lightened up by using non-fat evaporated milk, omitting the butter and adding a bit of vanilla and kirsch for extra flavor. This cuts the fat and calories by over 50%.
Serving Ideas: You can also add some kirsch, to taste, in the batter.
2 California Fresh Eggs
1/2 cup sugar
1/4 teaspoon salt
3 teaspoons vanilla extract
1/2 cup flour, sifted
1 cup non-fat evaporated milk
Servings: 8
1. Pit the cherries, or drain the canned cherries, or thaw the frozen cherries. In a bowl, beat the eggs as for an omelet, add the sugar, salt and vanilla extract. In another bowl, put the sifted flour, add the eggs and mix well, add the non-fat evaporated milk. Spray a baking dish with vegetable oil, add the cherries, pour the batter over.
2. Bake in a pre-heated oven at 400ºF., for about 45 minutes. The color must be golden brown. A knife slid in the middle should come out dry. Serve lukewarm.
Serves 6-8
Notes: Favorite recipe of Mary Donkersloot, RD. This country French dish traditionally made with cream and butter, has been lightened up by using non-fat evaporated milk, omitting the butter and adding a bit of vanilla and kirsch for extra flavor. This cuts the fat and calories by over 50%.
Serving Ideas: You can also add some kirsch, to taste, in the batter.
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