Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Cooking spray, vegetable oil |
| 1 cup | Cherries, Bing |
| 4 teaspoons | Brandy, cherry |
| 2 tablespoons | Flour, whole-wheat |
| 1½ tablespoon | Fructose |
| ½ cup | Milk, evaporated, skim |
| 2 tablespoons | Milk, evaporated, skim |
| 1 large | Egg; beaten |
| 1 teaspoon | Vanilla |
| \N \N | Sugar, powdered; (optional) |
Preheat oven to 325F. Spray four 4 oz. ramekins or custard cups with vegetable cooking spray. Divide cherries among prepared ramekins; sprinkle 1 teaspoon kirsch over each.
In medium-sized bowl, combine flour and fructose. Stir in evaporated skim milk, egg and vanilla; whisk until well blended.
Divide the mixture evenly on top of cherries in ramekins.
Place ramekins in baking dish; add enough hot tap water to reach halfway up sides. Bake 30 minutes or until edges are set but centers are still soft. Serve warm, lightly dusted with confectioner's sugar.