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Classic Cherry Clafoutis
This traditional country French dessert can be made with cherries,
plums, peaches, pears or any berry. We have added finely ground
almonds or hazelnuts for that certain “je ne sais quoi.”
Makes 8 servings
2 teaspoons unsalted butter, melted
¼ cup + 4 teaspoons granulated sugar, divided
1 ounce almonds or hazelnuts
(toasted gives best flavor)
¾ cup evaporated low fat milk (not reconstituted)
¼ cup heavy cream
3 large eggs
1 tablespoon vanilla extract
1 tablespoon brandy or amaretto
¹⁄
8
teaspoon salt
½ cup all-purpose flour
¼ 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 ¼ cup of the sugar and the nuts in the blender jar. Cover
and pulse 15 times on Chop to chop the nuts. Add the evaporated
milk, cream, eggs, vanilla, brandy, salt, flour, and cinnamon. Blend
for 10 seconds on Liquefy; mixture will be smooth and creamy –
do not overblend.
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, vanilla ice
cream or frozen yogurt.
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
Coconut Cream Pie
A cross between a custard pie and a cheesecake, this pie is delicious
and simple to prepare. Serve with a dollop of freshly whipped cream
for pure indulgence.
Makes 8 to 12 servings
4 ounces vanilla wafers or gingersnaps,
broken into quarters
4 tablespoons unsalted butter, melted
2½ cups shredded sweetened coconut, divided
3 large eggs
¾ cup granulated sugar
12 ounces lowfat cream cheese, cut into 1-inch
(or smaller) pieces
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
½ teaspoon coconut extract
Arrange rack in lower third of oven. Preheat oven to 350°F.
Place cookies in blender jar. Cover and pulse 10 times on Chop.
Scrape the jar. Using Mix, blend for 20 to 30 seconds until
pulverized. Transfer to a small bowl. Add the melted butter and
¾ cup of the shredded coconut; stir to combine thoroughly. Press
evenly into the bottom and sides of a 9-inch deep-dish pie plate.
Place in oven and bake for 10 minutes. Let cool on a rack 5
minutes before continuing.
Place eggs, sugar, cream cheese, lemon juice, and extracts in
the blender jar. Blend on Purée for 15 seconds; scrape blender jar.
Blend again for 15 seconds. Add the remaining coconut and pulse
on Mix until combine, 6 to 8 pulses. Pour into the prepared pie
shell and place in the preheated 350°F oven. Bake for about 30
to 40 minutes, until slightly puffed and set at edges – may be
slightly jiggly in the center. Cool on a rack completely. Refrigerate
pie for at least 2 hours before serving.
Nutritional information per serving (based on 12 servings):
Calories 269 (51% from fat) • carb. 28g • pro. 6g • fat 15g • sat. fat 10g
• chol. 74mg • sod. 260mg • calc. 50mg • fiber 1g
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