Pear and cranberry clafoutis

Total Time
50 min
5 min
30 min
Clafoutis is a delicious French dessert that originated in the Limousin region. Simple and homey, it is made by spreading a layer of fruit—traditionally sweet black cherries—in a shallow baking dish, covering it with a sweetened egg batter, and baking it. This version uses dried cranberries and unsweetened canned pears instead of black cherries. It's also lightened up by including low-fat milk and fat-free egg substitute. First you layer the pear wedges in the bottom of the pan, sprinkle with cranberries, then top with the batter. Bake until puffed and gorgeously golden, then dust with some powdered sugar before serving to tie it all together.


Cooking spray

1 spray(s)

Dried cranberries


1% low-fat milk

1 cup(s), (1%)


¼ cup(s)


1 Tbsp

All-purpose flour

¼ cup(s)

Ground cinnamon

½ tsp

Table salt

¼ tsp

Fat free egg substitute

¾ cup(s)

Vanilla extract

½ tsp

Unsweetened canned pears

15 oz, (1 can), pear halves in juice, drained

Confectioners' sugar

1 Tbsp


  1. Preheat oven to 375°F. Spray 8-inch square baking dish or casserole dish with nonstick spray.
  2. Combine cranberries with enough hot water to cover in small bowl; let stand until softened, about 10 minutes.
  3. Meanwhile, to make batter, pour milk into medium microwavable bowl. Microwave on High until hot, about 2 minutes. Whisk together granulated sugar, flour, cinnamon, and salt in large bowl. Gradually whisk in egg substitute and vanilla until smooth; whisk in hot milk until blended.
  4. Cut each pear half into 4 wedges. Arrange in prepared baking dish. Drain cranberries and sprinkle over pears; pour batter over. Bake until clafoutis is puffed, golden along edge, and knife inserted into center comes out clean about 30 minutes. Let cool in baking dish on wire rack until warm, about 5 minutes. Dust with confectioners' sugar just before serving.
  5. Per serving: 1/6 of clafoutis