Nutritional information per serving:
Calories 252 (41% from fat) • carb. 33g • pro. 5g • fat 12g • sat. fat 4g • chol. 42mg • sod. 117mg • calc. 129mg • fiber 2g
CLASSIC CHERRY CLAFOUTIS
This traditional country French dessert can be made with cherries, plums, peaches, pears or any other berry. We have added finely ground almonds or hazelnuts for that certain “je ne sais quoi”.
Preparation: less than 5 minutes, plus baking time.
Makes 8 servings
2 teaspoons unsalted butter, melted
1/4 cup + 4 teaspoons granulated sugar, divided
1ounce almonds or hazelnuts (toasted gives best flavor)
3/4 cup evaporated fat free milk (not reconstituted)
1/4 cup heavy cream
3 large eggs
1 tablespoon vanilla extract
1tablespoon brandy or amaretto 1/8 teaspoon salt
1/2 cup
1/4 teaspoon ground cinnamon
12ounces pitted cherries (thawed if using frozen)
Arrange the rack in the middle of the oven. Preheat oven to 325°F. Brush a
nuts in blender jar; cover blender jar. Set on Low and pulse 10 to 15 times to chop the nuts. Add the evaporated milk, cream, eggs, vanilla, brandy, salt, flour, and cinnamon. Blend for 10 seconds. Mixture will be smooth and creamy – do not overblend.
Arrange the cherries in the bottom of the prepared baking dish. Carefully pour the batter over the cherries. Place in the preheated oven and bake for 35 minutes. After 35 minutes, sprinkle evenly with the remaining 2 teaspoons of sugar. Continue to bake for an additional 15 to 20 minutes, until the Clafoutis is puffed and golden brown. Remove from the oven and cool for 10 minutes before serving. Serve with sweetened whipped cream.
Nutritional information per serving:
Calories 211 (40% from fat) • carb. 23g • pro. 8g • fat 10g • sat. fat 3g • chol. 92mg • sod. 113mg • calc. 158mg • fiber 1g
QUICK BERRY SAUCE
Serve with ice cream or cheesecake.
Makes about 2 cups
12ounces fresh or frozen, thawed strawberries or raspberries
1/2 cup red berry preserves
1 tablespoon sugar
1 tablespoon fresh lemon juice
Place all ingredients in blender jar; cover blender jar. Set on High. Blend until smooth and completely puréed, 20 to 30 seconds.
Strain mixture through a fine sieve to remove seeds; discard seeds. Store in an airtight container in refrigerator. Serve with desserts, pancakes or waffles.
Nutritional information per serving
(based on 8 servings):
Calories 128 (0% from fat) • carb. 33g • pro. 1g •
fat 0g • sat. fat 0g • chol. 0mg • sod. 5mg •
calc. 14mg • fiber 2g
CHOCOLATE SAUCE
Change the Vanilla to Mint for
Mint Chocolate sauce.
Makes
4ounces good quality bittersweet or
broken into 1/2" pieces
4ounces good quality milk chocolate, broken into 1/2" pieces
2 tablespoons sugar
1/2 cup
11⁄2 teaspoons vanilla
Place the chocolates in the blender jar; cover blender jar. Set on Low. Pulse to chop the chocolates, 10 to 15 times. Add the sugar; process to chop, 20 seconds. With the blender running, remove the measured pour cup. Pour the hot milk slowly and carefully through the pour spout and blend, until the chocolate is melted and smooth, 1 minute. Add the vanilla; blend to combine,
10 seconds. Serve warm or let cool; place in an airtight container and refrigerate. Reheat before serving.
Nutritional information per serving (1 tablespoon): Calories 65 (50% from fat) • carb. 8g • pro. 1g • fat 4g • sat. fat 2g • chol. 1g • sod. 3mg •
calc. 11mg • fiber 0g
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