Ricotta custards with cherry sauce
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 354.88 ml fat-free ricotta cheese
- 236.59 ml low-fat milk
- 2 eggs
- 2 egg whites
- 9.85 ml lemon juice
- 2.46 ml vanilla
- 2 slice crust-less bread, torn
- 59.14 ml brown sugar
- 236.59 ml black cherries, pitted & halved
- 78.78 ml cherry preserves
- 4.92 ml lemon juice
- 4.92 ml cornstarch
- 29.58 ml water
directions
- Preheat oven to 375'degrees.
- Coat 4 1 cup baking cups with nonstick cooking spray.
- In food processor combine ricotta cheese, milk, eggs, egg whites, lemon juice, vanilla, bread and brown sugar.
- Whirl til smooth.
- Pour into prepared dishes.
- Place dishes in baking dish filled with 1 inch simmering water.
- Bake 40-45 minutes til knife inserted in center comes out clean.
- Remove from oven, cool and then chill.
- Cherry Sauce: In small sauce pan combine cherries, preserves, lemon juice; mix cornstarch with water and add to cherries bring to a boil cook for 1 minute.
- Cool and chill.
- Serve over custard.
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