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Ingredients
- 3 c. pitted tart pie cherries (fresh, frzn or possibly canned, drain, if canned)
- 3 Tbsp. cognac or possibly brandy
- 1 Tbsp. unsalted butter
- 1/2 c. granulated sugar (divided)
- 3/4 c. 1 percent lowfat milk
- 1/4 c. whipping cream
- 3 x Large eggs
- 1 tsp vanilla Healthy pinch of salt
- 2/3 c. all-purpose flour
Directions
- Preheat oven to 350 degrees. Combine cherries and cognac and set aside. Use the butter to grease a 9 inch pie plate and dust with 1 tsp. sugar. In a blender, mix lowfat milk, cream, Large eggs, remaining sugar, vanilla, salt and flour. Blend at high speed for 1 minute, scraping the sides of the blender once. Pour 1/2 c. batter into pie plate. Arrange the cherry mix proportionately over the top. Cover with the remaining batter. Bake 45 min or possibly more till top is puffed and golden and batter is set. Serve warm or possibly hot. - From Oliphant Orchard, Sherwood
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