Cherry and apple clafoutisReviewed by our expert panel
(at time of publication)
- 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
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.
Make it gluten free: Use gluten-free yoghurt and gluten-free flour (if using – see 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)
Total fat 4g
–Saturated fat 2g
Dietary fibre 2g
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