This simple dessert is similar to a French Clafoutis, only made lighter and served in individual ramekins for better portion control.
Happy Friday everyone!! Before the summer comes to an end, I am trying to enjoy all my favorite summer fruits, especially cherries, watermelon and peaches. This cherry custard is a must, I just love the flavor and you'll be surprised how easy it is to make.
I used raw sugar as my sweetener, but Stevia or Splenda would work fine too. By the way, if you haven't read the Skinny on Sweeteners yet, I highly recommend it – a very informative article on a very confusing topic written by Heather K Jones, RD.
And speaking of pitted cherries, I am loving my new cherry pitter, from Amazon, it makes pitting cherries a breeze!
Servings: 4 • Size: 1 custard • Old Points: 4 pts • Points+: 4 pts
Calories: 156 • Fat: 2.6 g • Protein: 5.5 g • Carb: 27.8 g • Fiber: 1.3 g • Sugar: 8.8 g
Sodium: 204 mg
- 1 1/3 cups of pitted cherries, sliced in half
- 2 large eggs
- 1/4 cup raw sugar
- 1/4 cup unbleached all-purpose flour, sifted
- pinch of salt
- 1/2 cup fat free milk
- 1 tsp vanilla extract
- powdered sugar for dusting
- baking spray
Preheat the oven to 350°. Lightly spray 4 5-oz ramekins with baking spray and dust with a little flour. Toss in the cherries.
Whisk the eggs, sugar, salt, and flour together until smooth.
Add the milk and vanilla extract. Whisk until smooth. Pour into the baking dish.
Bake for 25-28 minutes or until lightly browned and a toothpick inserted into the center comes out clean. When you pull it put of the oven it will wiggle and puffed up and will deflate while cooling. Cool on a wire rack.
When cool, dust with powdered sugar and serve.