Fresh Fruit Clafouti is a wonderful taste sensation adapted from the Limousin region of France. You get to select the fruit you want, but you can’t stop people from eating it.

Fresh Fruit Clafouti Prep Time: 10 min
Cook Time: 40 min
Ready In: about an hour

Servings: 6

1½ cup slice ripe Nectarines, Plums, Peaches, or Pitted Cherries (about 10 oz cut fruit)
2/3 cup fat-free Evaporated Milk
1 large Egg, beaten or ¼ cup Egg Substitute
2 tbsp All-purpose Flour
2 tbsp Sugar
½ tsp Pure Vanilla Extract
1/8 tsp Nutmeg, preferably freshly grated
1/8 tsp Salt
1 tbsp sifted Powdered Sugar

Preheat the oven to 375-degrees. Prepare an 8-inch glass pie plate with non-stick pan spray. Layer the fruit in the pie plate.
Combine the milk, egg, flour, sugar, vanilla, nutmeg, and salt in a food processor. Process until smooth; pour over the fruit.
Bake 35 to 40 minutes, or until puffed and golden brown. Serve warm or at room temperature. At serving time, sprinkle with powdered sugar and cut Fresh Fruit Clafouti into six slices.

Tips & Notes
Clafoutis is a baked French dessert of black cherries arranged in a pie dish and covered with a thick, flan-like batter. No crust is needed.
Purists will say that removing the cherry pits prior to baking this dessert will make it milder. The pits should remain because they release a wonderful flavor.
While black cherries are traditional, other variations use red cherries, plums, prunes, apples, cranberries or blackberries. When other fruit is used, the proper name for the dish is flaugnarde.
Whatever fruit you decide to use, just call the dish delicious.

Nutritional Information Per Serving
Calories: 92
Total Fat: 1g
Cholesterol: 36mg
Sodium: 92mg
Total Carbohydrates: 17g
Dietary Fiber: 1g
Protein: 4g


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Filed under: Recipes for Diabetics

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