Oats and cherries pack a dietary punch in this yummy breakfast or brunch dish.


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°F oven 30 to 40 minutes, or until centers are still slightly soft. Serve warm. Makes 4 servings.