Yield: 4 Servings
|\N \N||Cooking spray, vegetable oil|
|1 cup||Cherries, Bing|
|4 teaspoons||Brandy, cherry|
|2 tablespoons||Flour, whole-wheat|
|½ cup||Milk, evaporated, skim|
|2 tablespoons||Milk, evaporated, skim|
|1 large||Egg; beaten|
|\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.