Berry almond clafoutis
4
Points®
Total time: 1 hr 25 min • Prep: 15 min • Cook: 55 min • Serves: 8 • Difficulty: Easy
This French countryside dessert lets summer berries shine.
Ingredients
Mixed berries
2 cup(s), (500 ml) (halve any large strawberries)
Cornstarch
2 tsp(s), (10 ml)
Plain lowfat yogurt
⅔ cup(s), (150 ml)
Raw egg
3 item(s)
All-purpose flour
½ cup(s), (125 ml)
All-purpose flour
2 tbsp(s), (30 ml)
Sugar
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
⅛ tsp(s), (0.5 ml)
Sliced almonds
3 tbsp(s), (45 ml) toasted
Powdered sugar (confectioner's)
2 tsp(s), (10 ml)
Olive oil cooking spray
1 spray(s)
Instructions
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
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