homemade cherry clafoutis
PREPARATION: 15 MINUTES, COOKING: 30 MINUTES
1/3 cup (50 g) all-purpose flour
1/2 teaspoon (2 ml) ground cinnamon
3/4 cup (180 ml) light evaporated milk
2 tablespoons (30 ml) honey
1 teaspoon (5 ml) vanilla extract
1 teaspoon (5 ml) reduced-fat canola spread
1 cup (200 g) fresh, canned or frozen pitted black cherries, thawed
2 teaspoons (10 ml) superfine sugar
1 Preheat the oven to 400°F (200°C). Whisk the eggs in a large bowl until smooth, and gradually beat in the flour and cinnamon. While beating continuously, add the evaporated milk, honey and vanilla. Continue beating until smooth.
2 Lightly grease a shallow 3 cup (750 ml) ovenproof dish with the canola spread, and set the dish on a baking tray. Spread the cherries in a single layer on the bottom of the prepared dish. Pour the batter over the cherries.
3 Bake for 20–30 minutes, or until cooked and well risen, and a skewer inserted in the center comes out clean. Sprinkle with sugar and let stand for 5 minutes. Serve warm.
+ If using fresh cherries, you will need to buy about 2/3 pound (350 g) unpitted cherries.
+ If using a deep ovenproof dish, place it in a large roasting pan. Pour boiling water into the pan to come one-third of the way up the side of the dish, and bake until just set.
+ Remove the clafoutis from the oven as soon as it is set all the way through; overcooking can cause the texture to become rubbery.
Each serving provides
184 calories, 7 g protein, 3 g fat (1 g saturated fat), 32 g carbohydrate (22 g sugars), 1 g fiber, 57 mg sodium
CHERRIES contain a high level of antioxidants such as phenols, quercetin and anthocyanins, which puts cherries in the category of “antiaging superfood.” Anthocyanins, in particular, are a subject of current research into inflammatory conditions such as gout and arthritis, and due to their high anthocyanin content, cherries may protect against gout.
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