French · Dessert
Light Cherry Clafoutis Pots
A lightened take on the classic Limousin clafoutis, this baked cherry custard swaps heavy cream and whole eggs for skim milk and Greek yogurt, keeping the eggy, flan-like set and juicy baked cherries while cutting the calorie load dramatically.
$1
12 minsPrep
33 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
194Calories
8.2gProtein
5gFat
29.8gCarbs
19gSugar
2.3gFiber
56mgSodium
95mgChol
1.3gSat Fat
320mgPotassium
92mgCalcium
1.3mgIron
0.5mcgVitamin B12
5.9mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Chambord Black Currant Liqueur and Sparkling Water
local
Moscato d'Asti
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 180°C (350°F) and lightly grease two 180ml ramekins.
2
Divide the pitted, halved cherries evenly between the ramekins.
3
Whisk the egg in a bowl, then whisk in the skim milk, Greek yogurt and vanilla extract until smooth.
4
Sift the flour over the wet mixture and whisk in along with the sugar until you have a thin, lump-free batter.
5
Pour the batter over the cherries in each ramekin, filling to just below the rim.
6
Place the ramekins on a tray and bake for 30-35 minutes until puffed and golden with a just-set centre.
7
Remove from the oven and let cool for 10 minutes; the custard will deflate slightly as it cools.
8
Scatter the toasted flaked almonds over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g pitted, halved cherry
- 11 egg, beaten (50g)
- 2.5 oz70g skim milk
- 1.1 oz30g greek yogurt
- 0.7 oz20g all purpose flour
- 0.4 oz12g sugar white
- 0.1 oz3g vanilla extract
- 0.2 oz6g flaked, toasted almond
