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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


Recipe Summary

20 mins
1 hr 25 mins


Ingredient Checklist


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

  • 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.


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

Nutrition Facts

1 slice
135 calories; protein 5g; carbohydrates 18g; dietary fiber 3g; sugars 10g; fat 5g; saturated fat 3g; cholesterol 79mg; sodium 100mg.

1/2 fat, 1/2 medium-fat protein, 1/2 other carbohydrate, 1/2 starch