Custard With Fresh Cherries

Custard With Fresh Cherries

In France this is called clafouti aux cerises and has been a staple for generations. When fresh cherries are in season, this is a refreshing light dessert. Try substituting fresh raspberries or any other berries, or even chopped pitted fruit, for a dessert that always pleases. Recipe from The Joslin Diabetes Healthy Carbohydrate Cookbook, ©2001 by Bonnie Polin, PhD, Frances Towner Giedt and Joslin Diabetes Center.

• Butter-flavored cooking spray
• 1/4 cup unbleached all-purpose flour
• sugar substitute (suitable for baking) to equal 1/4 cup sugar
• 1 cup skim milk
• 1 cup evaporated skim milk
• 1 cup egg substitute
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 2 cups fresh sweet cherries, pitted (choose from the deep maroon Bings or Lamberts, golden Rainiers or golden, red-blushed Royal Anns)

Preheat the oven to 350°F. Lightly coat a 10-inch pie pan or baking dish with cooking spray.

In a medium bowl, combine the flour and sugar substitute. Add both milks and the egg substitute. Beat until smooth. Stir in the cinnamon, nutmeg, and cherries.

Pour mixture into the prepared dish and bake for 35 to 40 minutes, until the custard is brown and set. Makes 8 Servings.

Per Serving: 101 Cal; 2 g Total Fat; 15 g Carb; 2 mg Cholesterol; 108 mg Sodium; 343 mg Potassium; 8 g Protein; 1 g Dietary Fiber. Joslin Choices (Exchanges): 1 Very Low-Fat Protein; 1 Carb (Fruit).

Custard With Fresh Cherries