Photo of Berry-almond clafouti by WW

Berry-almond clafouti

4 - 5
PersonalPoints™ per serving
Total Time
1 hr 25 min
15 min
55 min
This French countryside dessert lets summer berries shine. Cherry clafouti is an enduring classic, though most any berries or fruit will shine when suspended in a rich, custard-like base. Tossing the berries with a bit of cornstarch helps their juices thicken while the dessert bakes. The batter comes together with the press of a button. Instead of milk, we use yogurt in the batter which adds body and a bit of tang. Even in small doses, the salt and lemon zest really accentuate the flavors here.


Cooking spray

2 spray(s)

Mixed berries

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


2 tsp

Plain lowfat yogurt



3 item(s)

All-purpose flour

½ cup(s)

All-purpose flour

2 Tbsp


¼ cup(s)

Lemon zest

1½ tsp

Vanilla extract

1 tsp

Almond extract

½ tsp

Table salt


Sliced almonds

3 Tbsp, toasted

Powdered sugar (confectioner's)

2 tsp


  1. Preheat oven to 350°F. Coat a 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; pulse until smooth. Pour batter over berries and sprinkle with almonds; bake until clafouti is puffy and golden, and a knife inserted in center comes out clean, 50-55 minutes.
  4. Remove from oven; let cool for at least 15 minutes (center will sink). Dust with powdered sugar and slice into 8 pieces; serve warm or at room temperature.
  5. Serving size: 1 slice