Tutti Frutti Clafouti

First of all, let me bet that I am not the first one to blog about clafouti with a post titled “Tutti Frutti Clafouti” – It’s a no-brainer, I’m not that creative! I might also bet, however, that this is one of the healthier clafouti you’ll find out there in blog land. Interestingly, I cannot really compare it to the full-calorie-and-fat version, because I’ve never had clafouti before. This was pretty good though – maybe I will stick with it so that I don’t become disappointed. Clafouti reminds me of cobbler, but with a lighter batter for the topping which bakes up more like a pancake. My husband, who get his foodiness from me, also compared it to a crepe. It certainly tasted like a crepe, but thicker, like, well, a pancake of course! This recipe comes from the “Pink Plaid” Edition of Better Homes and Garden. It’s quick to put together, adaptable to whatever fruit you have on hand, and just about guilt-free. Enjoy!
Berry Clafouti
Makes 6 servings
2 egg whites, slightly beaten
1 egg, slightly beaten
3 tbsp sugar
1 tbsp honey
1 tbsp raspberry liqueur
1/2 tsp vanilla
dash of salt
3/4 cup plain nonfat yogurt
1/2 cup AP flour
3 cups fresh berries (I used sliced strawberries)
2 tsp powdered sugar, optional

Preheat oven to 375. In a large mixing bowl, combine egg whites, egg, sugar, honey, liqueur, vanilla, and salt; beat on low speed until light and frothy. Stir in yogurt until smooth, then mix in flour.

Arrange berries in 6 individual quiche dishes, mini skillets, or ramekins. Spoon batter over berries (it may not cover entirely). Bake for 20 minutes, then cool on a wire rack. Sprinkle with powdered sugar before serving if desired.

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One Response to “Tutti Frutti Clafouti”

  1. 1

    That Girl — May 5, 2008 @ 4:04 pm Reply

    Seriously. I’m getting worried about the two of us and the fact we may share a brain. You’ll just never ever guess what I made this weekend…

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