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Warm Cherry Pudding
1 pound fresh pitted frozen cherries
1/3 cup sugar
3/4 cup unbleached all-purpose flour
3/4 teaspoon baking powder
Pinch salt
6 tablespoons nonfat milk (3 ounces)
6 tablespoons liquid egg substitute (3 ounces)
1/2 teaspoon vanilla extract
In a bowl, stir together sugar, flour, baking powder and salt. In a large bowl, whisk together milk, egg substitute and vanilla.
Add dry ingredients to wet ingredients and stir just to blend. Batter will be thick. Put cherries in a 9-inch nonstick pie pan. Spoon the batter over the cherries, smoothing it with the back of the spoon. It doesn't need to cover the cherries completely; in fact, it looks nice if some of the cherries are poking through. Bake until the cherries are bubbly and the topping is browned, about 30 minutes in a preheated 400-degree oven.
Chef Jean Marc Fullsack
Thursday, April 05, 2001
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