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18
CLASSIC CHERRY C L A F O U T I S
This traditional country French dessert can be
made with cherries, plums, peaches, pears or
any other berry may be used. We have added
finely ground almonds or hazelnuts for that
certain “je ne sais quoi”.
Preparation: less than 5 minutes,
plus baking time.
Makes 8 servings
2 teaspoons unsalted butter, melted
1/4 cup + 4 teaspoons granulated sugar,
divided
1 ounce almonds or hazelnuts
(toasted gives best flavor)
3/4 cup evaporated fat free milk
(not reconstituted)
1/4 cup heavy cream
3 large eggs
1 tablespoon vanilla extract
1 tablespoon brandy or amaretto
1/8 teaspoon salt
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
12 ounces pitted cherries
(thawed if using frozen)
Arrange the rack in the middle of the oven.
Preheat oven to 325°F. Brush a six-cup oval
baker or gratin dish with the melted butter.
Dust with 2 teaspoons of the granulated
sugar. Place 1/4-cup of the sugar and the
nuts in blender jar; cover blender jar. Set on
Low and pulse 10 to 15 times to chop the
nuts. Add the evaporated milk, cream, eggs,
vanilla, brandy, salt, flour, and cinnamon.
Blend for 10 seconds, mixture will be
smooth and creamy – do not over blend.
Arrange the cherries in the bottom of the
prepared baking dish. Carefully pour the
batter over the cherries. Place in the
preheated oven and bake for 35 minutes.
After 35 minutes, sprinkle evenly with the
remaining 2 teaspoons of sugar. Continue
to bake for an additional 15 to 20 minutes,
until the Clafoutis is puffed and golden
brown. Remove from the oven and cool for
10 minutes before serving. Serve with
sweetened whipped cream.
Nutritional information per serving:
Calories 211 (40% from fat) • carb. 23g • pro. 8g •
fat 10g • sat. fat 3g • chol. 92mg • sod. 113mg •
calc. 158mg • fiber 1g
QUICK BERRY S A U C E
Serve with ice cream or cheesecake.
Makes about 2 cups
12 ounces fresh or frozen, thawed
strawberries or raspberries
1/2 cup red berry preserves
1 tablespoon sugar
1 tablespoon fresh lemon juice
Place all ingredients in blender jar; cover
blender jar. Set on High. Blend until smooth
and completely puréed, 20 to 30 seconds.
Strain mixture through a fine sieve to
remove seeds; discard seeds. Store in an
airtight container in refrigerator. Serve with
desserts, pancakes or waffles.
Nutritional information per serving
(based on 8 servings):
Calories 128 (0% from fat) • carb. 33g • pro. 1g •
fat 0g • sat. fat 0g • chol. 0mg • sod. 5mg •
calc. 14mg • fiber 2g
C H O C O L ATE SAUCE
Change the Vanilla to Mint for
Mint Chocolate sauce.
Makes 1-1/4 cups / 20 tablespoons
4 ounces good quality bittersweet or
semi-sweet chocolate,
broken into 1/2" pieces
4 ounces good quality milk chocolate,
broken into 1/2" pieces
2 tablespoons sugar
1/2 cup fat-free milk, heated until just
bubbling around the edges
1
1
⁄2 teaspoons vanilla
Place the chocolates in the blender jar; cover
blender jar. Set on Low. Pulse to chop the
chocolates, 10 to 15 times. Add the sugar,
process to chop, 20 seconds. With the
blender running, remove the measured pour
cup. Pour the hot milk slowly and carefully
though the pour spout and blend, until the
chocolate is melted and smooth, 1 minute.
Add the vanilla, blend to combine, 10
seconds. Serve warm or let cool, place in
an airtight container and refrigerate. Reheat
before serving.
Nutritional information per serving (1 tablespoon):
Calories 65 (50% from fat) • carb. 8g • pro. 1g •
fat 4g • sat. fat 2g • chol. 1g • sod. 3mg •
calc. 11mg • fiber 0g
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