French Cherry Clafoutis

A French dessert that’s so simple to make—also delicious for breakfast or brunch!

Prep Time: 20 minutes    Baking Time: 40 minutes

WHAT YOU NEED:

3 cups (about 1 lb.) fresh sweet cherries, pitted

1 tsp. unsalted butter 

1 Tbsp. granulated sugar

3 eggs

1/2 cup granulated sugar

1/2 cup flour

2 Tbsp. unsalted butter, melted

1 cup lowfat milk

1 tsp. almond or vanilla extract

¼ tsp. salt

Powdered sugar for dusting

MAKING IT:

Preheat oven to 350°F. Grease bottom and sides of a 9-inch glass round pie dish with 1 teaspoon of butter. Sprinkle dish with 1 tablespoon sugar, turning dish to coat bottom and sides evenly with sugar. Arrange pitted cherries in a single layer in the prepared dish. Set dish aside.

In a medium bowl, beat the eggs with ½ cup sugar. Slowly whisk in the flour and melted butter; whisk until smooth and no lumps remain. Add milk, almond (or vanilla) extract and salt, whisking until well blended.  Pour the batter over the cherries in the dish.

Bake for about 40 minutes or until edges are golden brown and cake tester comes out clean. Let baked clafoutis rest for about 30 minutes before cutting into wedges. Can be served warm or cold. Dust top of clafoutis with powdered sugar just before serving, if desired. Makes 8 servings.

NUTRITION:

Nutrition Information per serving (1/8 recipe): 180 Calories; 5g Total Fat; (2.5g Sat Fat; 0g Trans Fat); 75mg Chol; 110mg Sodium; 30g Total Carb; (1g Fiber; 22g Total Sugars; 14g Added Sugars); 5g Protein; 10% DV Vitamin D

TIPS:

Clafoutis can be made with a variety of fruits, including berries (try blackberries or blueberries) or bite sized pieces of peeled apricots, peaches or nectarines.

Clafoutis can be kept in the refrigerator covered for up to 3-4 days.

Breakfast/Brunch Idea: Cut chilled clafoutis into wedges.  Melt a knob of butter in a non-stick skillet. Over medium heat, lightly grill clafoutis on both sides until golden. Top with powdered sugar or maple syrup, if desired.