Clafouti [kla-FOO-tee] simply means a batter-and-fruit dessert, but who doesn't love a fancy French name? Here, we pair fresh raspberries with vanilla bean and almond extract for a simple yet elegant version. Source: Diabetic Living Magazine, Summer 2018

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Coat a 9-inch pie pan with cooking spray.

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  • Using the tip of a sharp knife, scrape seeds from vanilla bean into a small saucepan; add the vanilla bean pod and milk. Bring to a simmer over medium heat. Remove from heat and let stand 15 minutes. Discard the pod.

  • Combine eggs, flour, granulated sugar, butter, almond extract and salt in a blender. Add the milk mixture. Blend until smooth. Arrange raspberries in the prepared pie pan. Pour the batter over the raspberries.

  • Bake the clafouti until puffed and the edges are light brown, about 35 minutes. Cool on a wire rack for 15 minutes. Dust with powdered sugar and garnish with raspberries, if desired. Serve warm.

Tips

Sugar Substitute: We do not recommend sugar subs for this recipe.

Nutrition Facts

135 calories; 5 g total fat; 3 g saturated fat; 79 mg cholesterol; 100 mg sodium. 18 g carbohydrates; 3 g fiber; 10 g sugar; 5 g protein;