i have to make use of those beautiful cherries.
cherry clafoutis is a great easy way to get those cherries in use. the recipe calls for 1 pound, but i ate too many right out of the bag so i only had about 1/2 pound…no worries, i cut them in half to cover the dish. this treat whips up in a flash and bakes for about 45 minutes so give yourself about an hour and you’ll have something delicious for Sunday brunch or a light dessert. if you have any left over it keeps well in the fridge and is quite tasty the next day…beyond a day or two it gets a bit weepy, still edible, but i doubt you’ll have it for that long.
i’ve included the nutritional facts and as you can see it’s pretty healthy and low carb and no sugar if you use the Z Sweet like i do. check the link if you have questions about this sugar substitute. i used to use Splenda, but this is far far better. it acts more like real sugar with no after taste that i am aware of.
oh, by the way…if you don’t have a cherry pitter by now, i suggest you go out and get one. i have the one by OXO.
i know a true Clafoutis has the whole cherry, pit and all, but who wants to deal with running into a pit when eating something custardy and delicious?
1/4 cup sugar or sugar substitute…like Z Sweet (Erythritol)
1/4 tsp salt
1/4 cup AP flour
3 large eggs
1 cup milk
1 1/2 tsp vanilla…
OR…1 tsp vanilla and 1/2 tsp of almond extract is nice as well
1 lb pitted cherries…i only had about 1/2 lb. shown here… pitted and halved
preheat oven to 375 F degrees
butter a 9″ pie plate
whisk together flour, sugar and salt
whisk in eggs, one at a time
whisk in milk and vanilla until incorporated.
arrange cherries in buttered pie dish. pour batter over the cherries.
bake for about 45 minutes or until clafouti is puffed, lightly browned and middle looks set.
allow to cool a bit before serving. sift powdered sugar over the top.
serve as is or with whipped cream for a dessert or vanilla greek yogurt for a delicious breakfast
6 servings using Z Sweet, sugar substitute…whole milk and real eggs are necessary.