| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Fruits |
|
Dessert |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Low-fat or nonfat milk |
| 1/2 |
c |
Nonfat or part-skim ricotta cheese |
| 2 |
lg |
Eggs |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
All-purpose flour |
| 1 |
ts |
Vanilla extract |
| 2 |
c |
Fruit (you can use blueberries; cherries, apples; pears or even stewed prunes) |
INSTRUCTIONS
From: J Wendel <jwendel@REDSHIFT.COM>
Date: Fri, 2 Aug 1996 09:29:50 -0700
Set the oven at 425 degrees F. In a food processor or blender, combine the
milk, ricotta, eggs, sugar, flour, and vanilla, and process until smooth.
Spread the fruit evenly over the bottom of an 8-inch ovenproof skillet or
deep dish pie plate. Pour the batter evenly over the top. Bake until puffed
and golden brown, about 30 to 35 minutes. Serve warm, or room temperature,
or chilled, cut in wedges. Store in refrigetor.
EAT-L Digest 1 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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