- 1/2 cup dried tart cherries
- 1/2 cup quick oats, uncooked
- 1/4 cup sugar
- 1/8 teaspoon salt
- 2 cups skim milk
- 1/4 cup egg substitute
- 1/2 teaspoon almond extract
- Combine cherries, oats, sugar and salt in a medium bowl. Stir in milk, egg substitute and almond extract.
- Spray four 10-ounce custard cups with nonstick cooking spray. Divide mixture evenly between custard cups.
- Place filled cups on baking sheet. Bake in a preheated 350 degree F oven 30 to 40 minutes, or until centers are still slightly soft. Serve warm.