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Cherry Clafouti

Cherry Clafouti

  • Prep

    40 m
  • Cook

    45 m
  • Ready In

    1 h 25 m
LAURIEZ

LAURIEZ

An original French dessert recipe of my grandmother's, tweaked a bit to be lower in fat! It's best made with fresh fruit and is delicious with a dollop of lite whipped topping. If you want to make it the original way, not low-fat, just use regular milk and butter and 4 large eggs. Also, to substitute for kirsch, you may use the juice from five squashed cherries or use 1 tablespoon of cherry syrup.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 270 kcal
  • 14%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 225 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 10 inch tart pan, or a similar sized baking dish.
  2. Spread out the cherries in the bottom of the prepared pan, and set aside. In a small bowl, whisk together the flour, salt and sugar. In a medium bowl, whisk together the egg whites, milk and cream. Stir in the kirsch and vanilla bean. Gradually whisk in the flour mixture until smooth. Remove the vanilla bean from the batter, and pour it over the cherries.
  3. Bake for 45 minutes in the preheated oven, or until puffed and browned. Let cool until the top sinks in slightly. Dust with confectioners' sugar before serving.
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Reviews

miriel
24

miriel

9/25/2004

This recipe is delicious! The crust is light and airy and the cherries are wonderfully juicy. Also try plums. Anyone fan of sweets will love this recipe! It's not at all tart and not too rich. Perfect!

LAURYNLYNN
22

LAURYNLYNN

12/1/2004

Excellent recipe. A few quick words: I used 1 cup egg substitute, a LITTLE less than 1 cup but more than 3/4 cup of soymilk. I've never used kirsch in my clafouti, so I just left it out. The dessert was still delicious and sweet and tastes just like a clafouti should. Also, I baked for only 35 minutes - it starts to brown quickly. Great overall! Delicious taste.

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10

Skip

4/4/2011

I can't believe I ate the whole Thing. Used Cherries from a Jar...

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