1/2 cup low-fat or nonfat milk
1/2 cup nonfat or part-skim ricotta cheese
2 large eggs
1/2 cup sugar
1/2 cup all-purpose flour
1 teaspoon vanilla extract
2 cups fresh cherries
Set the oven at 425 degrees F.
In a food processor or blender, combine the milk, ricotta, eggs, sugar, flour, and vanilla, and process until smooth.
Spread the fruit evenly over the bottom of an 8-inch ovenproof skillet or deep-dish pie plate. Pour the batter evenly over the top. Bake until puffed and golden brown, about 30 to 35 minutes.
Serve warm, or room temperature, or chilled, cut in wedges.
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