Clafouti (pronounced “claw-foo-tea”) is a fruit-filled custard that originated in Limousin, France’s cherry-producing region. Traditionally filled with cherries, clafouti adapts well to any fresh fruit in season; strawberries, blueberries and raspberries substitute well. Our recipe uses evaporated skim milk instead of cream to reduce fat content.
Prep Time: 10 minutes
Cooking Time: 45 minutes
1/2 tablespoon butter or nonstick cooking oil spray
4 eggs or equivalent egg substitute
1 1/4 cups nonfat milk
3/4 cup evaporated skim milk
1 tablespoon vanilla extract
2/3 cup whole-wheat pastry flour
1 teaspoon ground cinnamon
3/4 cup fructose or natural cane sugar
1/2 teaspoon salt
12 ounces raspberries or other fresh seasonal fruit, washed and dried
1/4 cup sifted powdered sugar (optional)
1. Preheat oven to 375°F, with the rack placed in the center of the oven. Lightly grease a shallow, 12-inch, round baking dish with the butter or cooking oil spray. A quiche dish is ideal for baking clafouti.
2. In a large bowl, whisk together eggs or egg substitute, nonfat milk, evaporated skim milk and vanilla.
3. In a separate bowl, sift together flour, cinnamon, fructose and salt. Gradually add to the egg mixture and beat until smooth and foamy.
4. Pour a layer of the batter 1/4-inch deep into the prepared baking dish. Place in the preheated oven for 4 to 5 minutes, just long enough to set the batter. Remove from oven and scatter the berries in a single layer over the batter.
5. Pour remaining batter evenly over the berries — they will float to the top — and return clafouti to the oven to bake for an additional 35 to 40 minutes, until puffed and golden brown.
6. Let cool and sprinkle with confectioner’s sugar, if desired.
Nutrition Information: 219 cal, 15% fat cal, 4g fat, 1g sat fat, 109m chol, 8g protein, 39g carb, 4g fiber, 232mg sodium