Photo of Berry almond clafoutis by WW

Berry almond clafoutis

4 - 5
PersonalPoints™ per serving
Total Time
1 hr 25 min
15 min
55 min
This French countryside dessert lets summer berries shine.


Mixed berries

2 cup(s), (500 ml) (halve any large strawberries)


2 tsp(s), (10 ml)

Plain lowfat yogurt

cup(s), (150 ml)

Raw egg(s)

3 item(s)

All-purpose flour

½ cup(s), (125 ml)

All-purpose flour

2 tbsp(s), (30 ml)


¼ cup(s), (60 ml)

Lemon zest

1½ tsp(s), (7 ml)

Vanilla extract

1 tsp(s), (5 ml)

Almond extract

½ tsp(s), (2 ml)

Table salt

tsp(s), (0.5 ml)

Sliced almonds

3 tbsp(s), (45 ml) toasted

Powdered sugar (icing sugar)

2 tsp(s), (10 ml)

Olive oil cooking spray

1 spray(s)


  1. Preheat oven to 180°C (350°F). Coat a 22-cm (9-inch)ceramic or glass pie plate with cooking spray.
  2. Toss berries with cornstarch; spread in an even layer on bottom of prepared pie plate.
  3. *Put all remaining ingredients, except almonds and powdered sugar, into a blender container; whip until smooth. Pour batter over berries and sprinkle with almonds; bake until clafoutis is puffy and golden and a knife inserted in centre comes out clean, 50-55 minutes.
  4. Remove from oven; let cool for at least 15 minutes (center will sink). Dust with powdered sugar; serve warm or at room temperature.
  5. Serving size: 1/8 of clafoutis


*In step 3, when instructed to add all the remaining ingredients please ensure to add both 1/2 cup and 2 tbsp of all-purpose flour.