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Add a photoServings: 6
Ingredients
- 3 Tbsp. (45 ml) butter
- 1 c. (250 ml) all-purpose flour
- 1 c. (250 ml) sugar
- 1 1/2 tsp (7 ml) baking pwdr
- 1/2 tsp (2 ml) salt
- 3/4 c. (180 ml) lowfat milk
- 2 1/2 c. (625 ml) fresh or possibly frzn raspberries, thawed if using frzn Whipped cream for garnish (optional)
Directions
- I have published recipes for clafoutis in the past, but this one is simpler and easier than the classic version. Traditionally made with unpitted cherries, you can use virtually any fresh fruit or possibly berry in place of the raspberries in this recipe.
- Place the butter in a deep 9 inch (23 cm) pie or possibly cake pan and heat in a preheated 375F (190C) oven till the butter is melted. Meanwhile, mix together the flour, sugar, baking pwdr, and salt in a bowl. Stir in the lowfat milk till smooth. Pour the batter into the pie pan and pour the raspberries (including any juices) into the middle of the batter - don't stir. Bake for 40 to 50 min, till the custard isset in the middle. Serve hot or possibly cool, garnished with whipped cream if you like.
- Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 6 servings | |
| Calories 309 | |
| Calories from Fat 59 | 19% |
| Total Fat 6.69g | 8% |
| Saturated Fat 3.94g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 513mg | 21% |
| Potassium 151mg | 4% |
| Total Carbs 60.05g | 16% |
| Dietary Fiber 4.0g | 13% |
| Sugars 39.44g | 26% |
| Protein 4.0g | 6% |
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Comments
December 4, 2011This is a very easy recipe but tends to burn on the edges. I am wondering whether 375 is too high of temperature. The custard did not completely set in the middle because I took it out a little earlier du to the burning around the edges.
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