Sweet and sour cherries are plump and tasty in this rich cheese-custard tart.
2 lowfat cereal bars
3/4 cup graham cracker crumbs
1/2 teaspoon cinnamon
2 cups frozen sweet and sour cherries (pitted), thawed and drained
8-ounce package nonfat cream cheese
1 cup nonfat sourcream
3/4 cup sugar
1 cup nonfat egg substitute
1 tablespoon vanilla extract
Place cereal bars, graham cracker crumbs and cinnamon into food processor. Grind until fine.
Spray glass deep dish pan with vegetable oil cooking spray. Pat crumbs onto the bottom and sides of the pan.
Drain cherries well and set to the side.
Preheat oven to 350º. Blend the cream cheese with hand beaters or food processor and add the remaining ingredients one by one, mixing and scraping bowl well after each addition.
Arrange cherries in a single layer over the crust.
Pour filling over the top of the cherries and over the top of the crust. Place in preheated 350º oven. Bake until firm in center, about 45 minutes.
Cut in 12 slices. Serve warm or chilled.