Cherry-vanilla clafouti

5 - 6
PersonalPoints™ per serving
Total Time
46 min
6 min
40 min
This casual fruit-and-custard dessert from the Limousin region of France is the perfect showcase for ripe, sweet cherries which is traditionally used in clafoutis. If you prefer, however, substitute sliced apricots, plums, peaches, or apples. Whisking the warm milk into the egg substitute mixture prevents curdling and ensures this dessert’s signature silky flan-like texture. Clafouti is best served warmed the day it’s first baked but leftovers can be stored in the refrigerator and reheated in the oven the next day. For an extra dose of decadence, serve with a dollop of whipped topping or a scoop of vanilla ice cream.


Low-fat milk

1 cup(s)

Regular liquid egg substitute

1 cup(s)

All-purpose flour




Vanilla extract

1 tsp

Table salt

tsp, or to taste

Fat-free half-and-half

1 cup(s)


1 pound(s), sweet variety

Powdered sugar (confectioner's)

1 Tbsp


  1. Preheat the oven to 375°F. Spray a 10-inch pie plate or 2-quart shallow baking dish with nonstick spray.
  2. Pour the milk into a medium microwavable bowl. Microwave on High until hot, about 90 seconds.
  3. Pour the egg substitute into a medium bowl. Gradually whisk in the flour until smooth. Whisk in the sugar, vanilla, and salt, then whisk in the half-and-half and hot milk. Spread the cherries evenly in the prepared dish; pour the batter over. Bake until a knife inserted into the center comes out clean, about 35 minutes. Dust the clafouti with the confectioners’ sugar. Cut into 8 wedges and serve warm. Yields 1 wedge per serving.