A classic French custard dessert made with Egg Beaters and dark sweet cherries - may be made year round using canned cherries
- PAM® Butter No-Stick Cooking Spray
- 2 tablespoons Fleischmann's® Original-stick, softened
- 1/2 cup granulated sugar
- 1/2 cup Egg Beaters® Original
- 1/2 teaspoon almond extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon ground allspice
- 1 can (15 oz each) pitted dark sweet cherries in heavy syrup, drained
- Reddi-wip® Fat Free Dairy Whipped Topping
- Preheat oven to 375°F. Spray 9-inch pie plate with cooking spray; set aside.
- Beat Fleischmann's and sugar in medium bowl with hand-held electric mixer at medium speed until blended. Continue beating and add half of the Egg Beaters in a SLOW stream until well combined. Then gradually beat in remaining Egg Beaters and almond extract (batter may appear curdled). Add flour, salt and allspice. Beat 1 minute or until smooth.
- Pour batter into prepared pie plate; top with drained cherries. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.
- Serve warm or at room temperature. Garnish each serving with Reddi-wip just before serving.
|Amount per Serving|
|% Daily Value*|
|Total fat||3 g||4%|
|Saturated fat||1 g||3%|
|Dietary fiber||1 g||4%|
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