Ricotta custards with cherry sauce

• 1 12 cups fat-free ricotta cheese
• 1 cup low-fat milk
• 2 eggs
• 2 egg whites
• 2 teaspoons lemon juice
• 12 teaspoon vanilla
• 2 slices crust-less bread, torn
• 14 cup brown sugar
• 1 cup black cherries, pitted & halved
• 13 cup cherry preserves
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch
• 2 tablespoons water

1. Preheat oven to 375'degrees.
2. Coat 4 1 cup baking cups with nonstick cooking spray.
3. In food processor combine ricotta cheese, milk, eggs, egg whites, lemon juice, vanilla, bread and brown sugar.
4. Whirl til smooth.
5. Pour into prepared dishes.
6. Place dishes in baking dish filled with 1 inch simmering water.
7. Bake 40-45 minutes til knife inserted in center comes out clean.
8. Remove from oven, cool and then chill.
9. 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.
10. Cool and chill.
11. Serve over custard.

ricotta cheese, lowfat milk, eggs, egg whites, lemon juice, vanilla, crust, brown sugar, black cherries, cherry preserves, lemon juice, cornstarch, water

Taken from www.food.com/recipe/ricotta-custards-with-cherry-sauce-43892 (may not work)