Blueberry and Cherry Clafouti
.
We went to Steve's brother's house for dinner Saturday night and this is the dessert I made. The recipe was in the newspaper last Tuesday. I'd never even heard of a clafouti before then. (Yet Google images comes up with 9660 images! Yep, I forgot to take a picture of mine.) (It's pronounced klah-foo-TEE.) It's sort of a puddingish cake. The recipe is too good not to pass along.
1 cup fresh blueberries
1 cup fresh cherries, stemmed and pitted
3/4 cup all purpose flour
1 cup 1% low fat milk
1 cup plain low-fat yogurt
1/2 cup sugar
3 large eggs
1 tsp vanilla extract
1 tablespoon confectioner's sugar
We went to Steve's brother's house for dinner Saturday night and this is the dessert I made. The recipe was in the newspaper last Tuesday. I'd never even heard of a clafouti before then. (Yet Google images comes up with 9660 images! Yep, I forgot to take a picture of mine.) (It's pronounced klah-foo-TEE.) It's sort of a puddingish cake. The recipe is too good not to pass along.1 cup fresh cherries, stemmed and pitted
3/4 cup all purpose flour
1 cup 1% low fat milk
1 cup plain low-fat yogurt
1/2 cup sugar
3 large eggs
1 tsp vanilla extract
1 tablespoon confectioner's sugar
Preheat oven to 375 degrees. Spray an 8" square baking dish with cooking spray. Place blueberries and cherries in prepared baking dish.
Combine flour, milk, yogurt, sugar, salt, eggs and vanilla. Whisk until well-blended. Allow to stand 5 minutes. Pour over fruit.
Bake 40-45 minutes or until the clafouti is set to the touch in the center. Let cool 10 minutes and sprinkle with confectioner's sugar. Serve warm or at room temperature. Makes 8 servings.
.
Combine flour, milk, yogurt, sugar, salt, eggs and vanilla. Whisk until well-blended. Allow to stand 5 minutes. Pour over fruit.
Bake 40-45 minutes or until the clafouti is set to the touch in the center. Let cool 10 minutes and sprinkle with confectioner's sugar. Serve warm or at room temperature. Makes 8 servings.
.
Labels: Food Fun
posted by Stefani at 5:12 AM
4 Comments:
I think I'm going to try that recipe, but I'll have to change the fruit. I like blueberries, but I have never been a fan of cherries. I wonder if peaches would be good?
Thanks for sharing the recipe!
I'd leave off the powdered sugar. Enough sweets I'm betting.
Actually you're right, Bonnie. I accidentally left off the powdered sugar and it was delicious. And I used baking Splenda instead of sugar too.
Yum, I've had clafouti many times in restaurants but I've never made it. Wonder if it would work with frozen fruit?
Thanks for sharing and welcome to the Esmarts team, you'll love it there. You do beautiful work, I love paper too but never got past making boxes and envelopes.
Post a Comment
Links to this post:
Create a Link
<< Home