Cherry and apple clafoutis

Serves: 6

Time to make: 48 mins

Hands-on time: 8 mins

Ingredients

More weights & measures

680g jar pitted cherries, drained

1 apple, thinly sliced

3 eggs

3 tablespoons sugar

300ml skim milk

1 lemon, finely grated zest

2 teaspoons vanilla essence

¼ teaspoon salt

½ teaspoon cinnamon

2 tablespoons icingfrostingX sugar

dollops reduced-fat Greek yoghurt

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Instructions

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1 Preheat oven to 190°C. Lightly grease a medium-sized (25cm-diameter) baking dish with oil spray. Arrange half the fruit over dish base.

2 Blend eggs, sugar, milk, lemon zest, vanilla, salt and cinnamon to a smooth batter (use a blender, or in a bowl use a stick blender, egg beater or wire whisk). Pour half this mixture over fruit.

3 Bake for 10 minutes until just set. Remove from oven and arrange remaining fruit on top. Pour over remaining batter.

4 Bake for about 30 minutes, or until batter is firm and slightly browned. Stand for 5 minutes. Scatter extra cherries on top, if preferred. Dust with icing sugar and serve topped with a dollop of yoghurt.

Variations

Make it gluten free: Use gluten-free yoghurt and gluten-free flour (if using – see tip).

HFG tip

To make a more substantial clafoutis, fold in 1/2 cup plain flour to the mixture before pouring mixture over fruit in step 2.

Nutrition Info (per serve)

Calories 179 cal

Kilojoules 750 kJ

Protein 7 g

Total fat 4 g

Saturated fat 2 g

Carbohydrates 30 g

Sugar 27 g

Dietary fibre 2 g

Sodium 180 mg

Calcium 140 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.