1

Combine 2 cups of the half-and-half, the lemon zest, and allspice in a heavy large saucepan; bring to a boil. Remove the saucepan from the heat; let stand, covered, about 10 minutes. With a slotted spoon, remove the zest; discard. Stir in the cherries, sugar, and tapioca; let stand, covered, about 5 minutes.

2

Whisk together the egg substitute and the remaining 1⁄2 cup of half-and-half in a small bowl; whisk into the cherry mixture. Cook over medium-low heat, stirring frequently, until thickened and bubbly, about 7 minutes. Stir in the vanilla.

3

Divide the pudding evenly among 4 dessert bowls. Serve warm, or let come to room temperature and refrigerate, covered, until thoroughly chilled and set, at least 2 hours or up to 1 day. Yields 3/4 cup per serving.