Raspberry clafoutis
50 min · 9 g protein · 170 cals / serving
The French farmhouse pudding: a sweet vanilla batter poured over fruit and baked until puffed and golden, then sinking into a soft, custardy slab, something between a thick baked pancake and a flan. This one swaps cherries for sharp raspberries and some of the milk for Greek yogurt, which gives it a gentle tang. Serve warm with a dusting of powdered sugar.
Ingredients
- 1 tsp butter, for the dish
- 3 cups raspberries, fresh, or frozen, thawed and drained
- 3 eggs
- 3 tbsp granulated sugar
- a pinch stevia, pure stevia powder, or sweetener equal to 2 tbsp sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
- a pinch salt
- 1/3 cup all-purpose flour
- 3/4 cup + 1 tbsp nonfat Greek yogurt
- 3/4 cup skim milk
- 1 tsp powdered sugar, to dust
Steps
- Heat the oven to 375°F. Butter a 9–10 inch ceramic baking dish or pie dish and scatter the raspberries over the base in a thick, even layer. If they were frozen, thaw them first and tip off the juice, or the middle will stay wet.
- Whisk the eggs, sugar, stevia, vanilla, lemon zest and salt until frothy. Whisk in the flour until smooth, then the yogurt, then the milk a little at a time, to a thin, lump-free batter.
- Pour the batter gently over the raspberries. Bake 35–40 minutes, until puffed and golden at the edges and just set in the middle; a knife slid in near the centre comes out clean. Berries baked from frozen need 45–50 minutes.
- Let it sit for 10 minutes; it sinks and settles as it cools, which is how it should be. Dust with the powdered sugar and serve warm, in wedges, or cold the next day.
Good to know
Can I use cherries, as in the classic?
Yes, pitted sweet cherries are the original. They make a sweeter, mellower clafoutis at about 45 instead of 54.
Why did it come out rubbery?
It baked too long. Take it out as soon as the middle stops looking liquid; it keeps setting as it rests.
Other fruit?
Blackberries, blueberries, sliced plums or pears all work. Very juicy fruit makes a softer, wetter middle.
Per
- Calories
- 112
- Protein
- (23%)
- 6 g
- Fat
- (20%)
- 2 g
- Carbohydrates
- (57%)
- 16 g
- of which sugar
- 8 g
- Fiber
- 3 g
- Sodium
- 84 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1020 kcal goes into the pot and 1033 g of ingredients comes out as about 909 g of food: 112 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.