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CHERRY CLAFOUTI
I can think of no better way to celebrate sweet summer cherries than by baking them into a clafouti, which is a French country dessert. This fruity pudding is a cross between a custard and baked pancake. It is easy to make and ever-so-comforting. You will need to allow time to pit the cherries–consider enlisting the help of your family and friends.
2 Tbsp plus 1/2 cup sugar
1 lb (3 cups) sweet cherries, rinsed, patted dry and pitted
1/2 cup all-purpose flour
2 large eggs
2 large egg whites
1 cup 1% low-fat milk
1 Tbsp butter, melted
1 tsp vanilla extract
Confectioners’ sugar for dusting
1. Preheat oven to 400°F. Coat a 9 1/2-inch pie pan or 1 1/2-quart shallow baking dish with cooking spray. Sprinkle with 1 Tbsp sugar; tilt to coat.
2. Spread cherries in prepared pie plate. Place 1/2 cup sugar, flour, eggs, egg whites, milk, butter and vanilla in a food processor or blender; process until smooth. Pour this batter over cherries. Sprinkle with remaining 1 Tbsp sugar.
3. Bake clafouti until light brown and puffed, 35 to 40 minutes. Let cool slightly. (Clafouti will sink as it cools.) Dust with confectioners’ sugar and serve warm. (Leftovers are also delicious chilled.)
Yield: 8 servings.
Per serving: 200 calories, 4.5 g total fat, (2 g saturated fat), 5 g protein, 36 g carbohydrate, 70 mg cholesterol, 60 mg sodium, 2g fiber, 32 g sugars.
Recipe by Patsy Jamieson
Originally published in Tufts University Health & Nutrition Letter
PREPARATION
INGREDIENTS
Tip: A cherry pitter speeds up the tedious process pitting cherries. This one, made by OXO, works well. You can find it in kitchenware stores and online sources, such as Amazon
