1 (16-ounce) package pitted tart cherries, thawed and drained or 1 (16-ounce) can pitted dark sweet cherries in heavy syrup, drained
1 teaspoon cornstarch
2 teaspoons vanilla extract, divided
1/2 teaspoon almond extract
2 large eggs
2 large egg whites
1/2 cup sugar
1/3 cup all-purpose flour
3/4 cup plain fat-free yogurt
3/4 cup 1% low-fat milk
2 tablespoons sifted powder sugar
How to Make It
Preheat oven to 325°.
Coat an 8-inch square baking dish with cooking spray; dust with 1 tablespoon flour, tapping out excess. Set aside.
Blot cherries dry on paper towels. Combine cherries, cornstarch, 1 teaspoon vanilla, and almond extract in a small bowl; toss gently. Set aside.
Combine eggs, egg whites, and sugar in medium bowl, stirring with a whisk. Add 1/3 cup flour, yogurt, milk, and remaining teaspoon vanilla; stir with a wire whisk until smooth. Pour egg mixture slowly over cherries; do not stir. Bake at 325° for 50 minutes or until set and lightly browned. Sprinkle with sifted powdered sugar. Serve warm.