3 cups fresh pitted Bing cherries, or 1 pkg. (16 oz.) frozen dark sweet cherries, defrosted
4 oz. Egg Beaters, or egg substitute
1 cup half-and-half
2/3 cup superfine sugar
dash salt
1 tbs. Lemon juice
2 tps. Vanilla extract
½ cup heavy cream

Place 2 cups pitted cherries in a blender or food processor with Egg Beaters, half-and-half, sugar and salt. Process until smooth. Add lemon juice, vanilla and cream. Process for 2 to 3 seconds until well blended. Chill in the refrigerator until ready to freeze. Coarsely chop remaining cup of cherries by hand. Cover and refrigerate. Pour mixture into the ice cream maker and follow the manufacturer's instructions for freezing. When the ice cream is frozen, fold in the reserved chopped cherries.
Makes: about 1 quart