Peach-Blueberry Clafouti

5
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
8
Difficulty
Easy
Pour the half-and-half into a 2-quart glass measuring cup or bowl and microwave on High until it begins to boil, which will take about 2 minutes.

Ingredients

fat-free half-and-half

1 cup(s)

regular liquid egg substitute

½ cup(s)

cake flour

1 cup(s)

sugar

cup(s)

vanilla extract

½ tsp

table salt

tsp

peach(es)

1 medium, ripe, peeled, halved, pitted, and chopped

fresh blueberries

¾ cup(s)

powdered sugar

1 Tbsp

Instructions

  1. Bring the half-and-half to a boil in a medium saucepan set over medium-high heat. Remove the saucepan from the heat; set aside.
  2. Put the egg substitute in a medium bowl. Gradually whisk in the flour, then the granulated sugar, vanilla, and salt until blended. Whisk in the hot half-and-half (the batter will be lumpy); set aside for 1 hour.
  3. Meanwhile, preheat the oven to 400°F. Spray a 9-inch round cake pan with nonstick spray.
  4. Stir the batter well and pour into the pan. Dot the surface evenly with the peach and blueberries. Bake until puffed and light golden brown, 35 – 40 minutes. Dust with the confectioners’ sugar. Cut into wedges and serve warm. Yields 1⁄8 of dessert per serving.

Notes

The generous size of the measuring cup is insurance against the half-and-half boiling over.

A happier, healthier you starts here