Cherry Cheese Suzette Recipe
Ingredients
| Batter | ||
| 1/4 cup fat-free butter and oil product | ||
| 2 large eggs or equivalent egg substitute | ||
| Flour | 1 1/4 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Skim milk | 3/4 Cup (16 tbs) | |
| 2 cup fat-free cottage cheese | ||
| Butter | 1 Teaspoon (Filling) | |
| 1 pkg. saccharin or acesulfame-K sugar substitute | ||
| 1/2 cup fruit-only cherry preserves | ||
Directions
Put the butter replacement in the mixing bowl of an electric mixer.
Add the eggs and beat until smooth.
In another bowl, combine the flour and baking powder.
With mixer running at low speed, add the flour mixture to the egg mixture alternately with the milk.
Blend for two minutes at low speed.
Coat an 8 in. (20 cm) pan with non-stick cooking spray.
Spoon half the batter into the pan.
In a mixing bowl, combine the cottage cheese, butter extract, and sugar substitute.
Pour the filling over the batter.
Spread so the filling is evenly distributed.
Dot with cherry filling.
Carefully pour the remaining batter on top.
Bake in a preheated 350°F (180°C) oven for 50-60 minutes.
The top will be lightly browned.
Add the eggs and beat until smooth.
In another bowl, combine the flour and baking powder.
With mixer running at low speed, add the flour mixture to the egg mixture alternately with the milk.
Blend for two minutes at low speed.
Coat an 8 in. (20 cm) pan with non-stick cooking spray.
Spoon half the batter into the pan.
In a mixing bowl, combine the cottage cheese, butter extract, and sugar substitute.
Pour the filling over the batter.
Spread so the filling is evenly distributed.
Dot with cherry filling.
Carefully pour the remaining batter on top.
Bake in a preheated 350°F (180°C) oven for 50-60 minutes.
The top will be lightly browned.
Chef
