Berry-almond clafouti
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. 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.
Ingredients
Cooking spray
2 spray(s)
Mixed berries
2 cup(s)
Cornstarch
2 tsp
Plain low fat yogurt
⅔ cup(s)
Egg
3 item(s)
All-purpose flour
½ cup(s)
All-purpose flour
2 Tbsp
Sugar
¼ cup(s)
Lemon zest
1½ tsp
Vanilla extract
1 tsp
Almond extract
½ tsp
Table salt
⅛ tsp
Sliced almonds (unsalted, no oil or sugar added)
3 Tbsp
Powdered sugar (confectioner's)
2 tsp
Instructions
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
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