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PLUM CLAFOUTIS

Silk pajamas, gauzy curtains, a sweet morning breeze through the window…a sleeping kitty, a captivating book, a cup of coffee laced with cream – and a gorgeous Clafouti studded with ruby jewels…sigh…


I’m not sure if it’s supposed to be a dessert, but I like it for breakfast. With a little warm cream drizzled over – what a way to start the day!

I’ve taken out some of the heavy flour and added satiny sour cream for a lighter, softer, richer version. So, so fabulous!

Any fruit is welcome to star in this recipe. Berries, pears, nectraines – whatever your little heart desires.
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Vegetable cooking spray
2 eggs
1/3 cup Splenda Granular
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
3 tablespoons flour
1/8 teaspoon salt
2/3 cup sour cream OR Greek-style yogurt
1/3 cup milk
5-6 plums – depending on the size
2 tablespoons butter, melted
2 teaspoons REAL sugar

Preheat oven to 350 degrees. Coat six 4-ounce ramekins, or a pie plate with cooking spray and set aside. (If using ramekins, place on a baking sheet.)

In a large bowl whisk the eggs with the 1/3 cup of Splenda until combined. Whisk in the vanilla and almond extracts, flour, and salt until smooth. Whisk in sour cream OR yogurt and milk. Set aside to rest for at least 10 minutes.

Cut plums in half and remove pits. You may quarter or dice them or leave each half whole. Place enough in each ramekin to cover the bottom. Divide the egg batter amongst the cups and bake for 20-25 (30-40 for pie plate) minutes or until set. (They will be pale.) Remove from the oven and turn on the broiler.

Drizzle the melted butter over clafouti and sprinkle with the 2 teaspoons REAL sugar. Return to the oven, under the broiler, for 1-2 minutes or until golden brown. Serve warm.  Makes 6 servings.
 

With sour cream
Per Serving: 135 Cal; 4 g Protein; 10 g Tot Fat; 8 g Carb; 0 g Fiber; 4 g Sugar; 124 mg Sodium
With Greek-style yogurt
Per Serving: 115 Cal; 5 g Protein; 7 g Tot Fat; 8 g Carb; 0 g Fiber; 5 g Sugar; 122 mg Sodium
With sour cream
Per Serving: 135 Cal; 4 g Protein; 10 g Tot Fat; 8 g Carb; 0 g Fiber; 4 g Sugar; 124 mg Sodium
With Greek-style yogurt
Per Serving: 115 Cal; 5 g Protein; 7 g Tot Fat; 8 g Carb; 0 g Fiber; 5 g Sugar; 122 mg Sodium
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6 Comments Add yours

  1. me says:

    this looks good, might have to try this while plums are still ok… but small clarification, I discovered with toying with a similar recipe that this would actually be a flognarde, not clafoutis.

    According to the purists (the French basically), a clafoutis only has cherries, soon as you add or use a different fruit.. it’s a flognard. Check out my strawberry-peach flognarde here – http://l.upmykilt.net/13357/

    1. Linda says:

      Very interesting! I never knew that…

  2. Tammy says:

    Linda – made this yesterday with pears and posted my review at BTV and RF. YUMMO! Thanks for this!

  3. LCDC says:

    This looks fabulous! How many servings are you basing your nutrition info on?

    1. Linda says:

      There are six servings in this recipe!

  4. Karen Manning says:

    Linda, I first followed you on Susan Marie’s bariatric site after my surgery 4 years ago. Loved your contributions then and love your recipes. Haven’t been back to that site in a couple years, but use yours regularly. Just made your clafoutis. . .wow! It is lite and lucious! Thank you for all you do for post op people.

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