| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dujour12 |
1 |
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 |
Fresh cherries |
INSTRUCTIONS
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.
CHEF DU JOUR DIANA SHAW SHOW #DJ9497
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