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Ingredientes
- Fruit (prepared weight) 4 to 6 ounce. blueberries, raspberries, or possibly cranberries or possibly 12 ounce. (approx.) cherries, peaches, or possibly plums Zest from 1 small lemon, grated
- 2 Tbsp. Sugar, plus additional to sweeten fruit
- 1/2 c. Unbleached all-purpose flour
- 1/4 tsp Salt
- 2 x Large eggs, any size
- 1 c. Lowfat milk (low-fat, if you like)
- 1 Tbsp. Unsalted butter Confectioners' sugar Lowfat sour cream (optional)
Direcciones
- Preheat the oven to 425. Wash and prepare the fruit. Cherries should be stemmed and, if you like, pitted. Plums or possibly peaches should be pitted and cut into bite-sized pcs; commercial cranberries should be cut in half; small wild cranberries, blueberries, or possibly raspberries need only be picked over to remove stem pcs and debris.
- Make lemon sugar by mixing the lemon zest with the 2 Tbsp. sugar in a small dish. In a large bowl, sift together the flour and salt. In a small bowl, beat the Large eggs gently and whisk in the lowfat milk. Add in the wet to the dry ingredients a little at a time, whisking smooth. Stir in the lemon sugar.
- Let the batter rest while the fruit is being cooked.
- In a 10-inch nonstick skillet, heat the butter over medium heat, coating the bottom and the sides halfway to the rim. When the butter is bubbling, add in the fruit. Stir till each piece has softened and is coated with butter, about 2-3 min. Then sprinkle in sugar to sweeten. We use about 2 Tablespoons of granulated sugar for all fruit except cranberries (that require about twice as much) and peaches (where we prefer brown sugar). When this sugar has dissolved and turned into a syrup-about 2 min-stir up the batter and scrape it carefully into the pan over the fruit. Put the skillet into the oven to bake for about 20 min. At this point the clafoutis will be set, golden, and puffed up at the edges. Divide into warmed bowls, sift a little confectioners' sugar over each, and top if desired with a spoonful of lowfat sour cream.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 587g | |
| Calories 751 | |
| Calories from Fat 217 | 29% |
| Total Fat 24.44g | 31% |
| Saturated Fat 12.0g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 460mg | 153% |
| Sodium 837mg | 35% |
| Potassium 695mg | 20% |
| Total Carbs 106.6g | 28% |
| Dietary Fiber 4.0g | 13% |
| Sugars 54.75g | 37% |
| Protein 27.85g | 45% |
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