Raspberry, blueberry & cherry clafoutis
6
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 6 • Difficulty: Easy
Put a French spin on afternoon tea with a healthier take on this berry-good bake.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Raspberries
150 g
Cherries
100 g, pitted and halved
Blueberries
100 g
Egg, whole, raw
2 medium, raw
Golden caster sugar
60 g
Plain White Flour
60 g
Ground Cinnamon
1 teaspoon(s), level
Salt
½ teaspoon(s), fine
Skimmed Milk
440 ml
Vanilla Extract
1 teaspoon(s), level
Icing Sugar
3 teaspoon(s), level, to serve
0% fat natural Greek yogurt
120 g, to serve
Instructions
1
Preheat the oven to 190°C, fan 170°C, gas mark 5. Mist a 23cm round baking dish with cooking spray and scatter the raspberries, cherries and blueberries over the base.
2
In a large mixing bowl, beat the eggs and caster sugar together using an electric whisk, until the mixture has doubled in volume. Sift the flour, cinnamon and salt into the bowl, then beat until the mixture is well combined. Whisk in the milk and vanilla extract.
3
Pour the batter over the fruit and bake for 45 minutes, until golden and set with a slight wobble in the centre. Allow to cool a little, then serve topped with a dusting of the icing sugar and the Greek yogurt.
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