Aug 18, 2011

Flaugnarde of Mixed Berries (Clafoutis)



The perfect ending to any meal. I typically gravitate to warm fruit desserts, custards, or bread puddings, so naturally a mixed berry Flaugnarde has my name all over it. Sounds fancy, huh!? Well you won't believe how easy this is to whip up!

A Flaugnarde is a rustic French custard-like dessert eaten warm made with eggs, milk, fruit, and dusted with powdered sugar. This is just like a clafoutis, however a a traditional clafoutis calls for black cherries, if any other fruit is used it's then called a Flaugnarde. You can make this with fresh berries, plums or even peaches.

Because this recipe is more of a custard, using whole eggs is a must so to lighten it I replaced the cream with low fat milk. This is also great baked in ramekins for easy portion control; baking time would be less.


Flaugnarde of Mixed Berries (Clafoutis)
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1/8th • Old Points: 3 pts • Points+: 4 pts
Calories: 167.5 • Fat: 2.3 g • Protein: 4.4 g • Carb: 33 g • Fiber: 1.8 g • Sugar: 24.5 g Sodium: 76.3 mg 

Ingredients:

  • 2 1/2 cups of mixed fresh berries (such as blackberries, blueberries, raspberries)
  • 3 eggs
  • 10 tbsp light agave nectar (or sugar)
  • 1/2 cup unbleached all-purpose flour, sifted
  • 1/8 tsp of salt
  • 1 cup of 1% milk
  • 2 tsp vanilla extract
  • powdered sugar for dusting
  • baking spray

Directions:

Preheat the oven to 350°. Lightly spray a baking dish with baking spray and dust with a little flour. Toss in the berries.


Whisk the eggs, agave, salt, and flour together until smooth.

Add the milk and vanilla extract. Whisk until smooth. Pour into the baking dish.


Bake for 45 - 50 minutes or until lightly browned and a toothpick inserted into the center comes out clean. When you pull it put of the oven it will wiggle a bit which is completely normal. Cool on a wire rack.


The flaugnarde will have puffed up a bit and will deflate while cooling. When cool, dust with powdered sugar and serve.

44 comments :

  1. This looks absolutely delicious if only it didn't have 33carbs per serving. Any other suggestions to lighten it up? Could I replace the sugar with truvia?

    Thanks for getting back to me.

    Kymberly

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  2. I love Flaugnarde!! Thanks for lightening this up for us. I know what I'll be making this weekend..

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  3. This sounds soooo yummy!

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  4. I make this and replace some of the flour with ground almonds-not so light perhaps but less carbs and yummy!

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  5. Does it really call for 10 tablespoons of agave nectar? That seems like a lot??

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  6. Sounds delicious! Can you use skim milk instead of 1% and or egg whites/egg substitute to lower points value?

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  7. This looks delish! Have to say a big thank you to you and your website. I haven't commented before but I've made at least 5 of your recipies over the past month and so far everything is stellar! Thank you!

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  8. Yum! I love fresh berry desserts in summer!

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  9. Can I use almond milk instead of 1% milk?

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  10. Could frozen berries be used intead of the fresh ones?

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  11. In the oven as we speak. Wow that was sooooo easy. Can't wait to try it. What would u do w leftovers? Fridge or counter

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    1. It's unlikely leftovers will be an issue because this dessert is so delicious :)

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  12. Gina do you have any high altitude adjustments? Looks so yummy, I have always wanted to try calfoutis! Thanks

    Terri

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  13. What sized baking dish?

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  14. Kymberly, sure you can use Truvia, Splenda, whatever you prefer as a sweetener.

    I wouldn't use egg whites here, it's a custard so it should have the yolks. Feel free to make changes to this to suit your taste, almond milk, fat free milk, why not! I haven't tested it so I can't guarantee it will taste as creamy as the classic French dish if you make further changes.

    Refrigerate the leftovers. I used an oval baking dish, but a 7 x 11 or a 9 x 9 should work. You may need to adjust baking time.

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  15. I've only made a traditional Clafoutis since learning how to make it from my MIL (she's French). I'm very much interested in trying it with other fruit! Thanks so much for sharing this recipe.

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  16. Gina -- I've made Clafoutis using cherries - will try with mixed fruit as pitting those darn cherries made for a tedious afternoon. I just love the name. Clafoutis. Clafoutis. Clafoutis. Deborah

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  17. Pitting cherries is not my cup of tea, although a traditional clafoutis is made with the pits! They say it adds flavor.

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  18. I am all about custards and bread puddings...especially when they involve berries!! This looks so good!

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  19. This was delicious! easy to make, thank you!

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  20. Love this website! Thank you so much for including the point values for all the recipes! Makes my life a million times easier! Thanks again!

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  21. will it still be just as pretty and taste good if i use egg white (eggbeaters) to replace 2 of the eggs?

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  22. Love your recipes. I have you saved on my favorites bar. Just put this in the oven -- used only fresh raspberries.thanks for your great ideas!

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  23. Hi Gina,

    This looks wonderful. Could frozen berries be used instead of fresh ones for times when they're not in season or on sale? Thanks! RK

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  24. I made this last night and it turned out great! Also- I used frozen berries and it worked out perfect! I just let them thaw out a little beforehand! Thanks again!

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  25. I made this using only strawberries because thats all I could find at the farmers market. I also used regular sugar and fat free milk. I baked it in a 9x9 pie pan.

    It was very tasty and easy to whip up but it took a long time to cook! I think I had it in there for about 1.5 hrs. I'm still not sure its fully done but it sure tastes good! Thanks for the simple recipe!

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  26. Loooove this! So perfect for summer!

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  27. This looks absolutely delicious. I think I'm going to try it with Himalayan raspberries (my favorite).

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  28. You should hear how ridiculously I pronounce "flaugnarde" in my head.

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  29. Lauren Ursillo8/21/11, 9:18 PM

    Thank you so much! As others have said, I've tried a few of your recipes so far, and they have all been great. This dessert is really yummy. I actually like it cold outta the fridge the next day since the custard almost seems like a cool, smooth crust under the berries. Delicious, thank you again!

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  30. Omg this looks amazing! And I LOVE fruit as dessert :)

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  31. In the oven as I type. Was SO easy to make- hopefully it tastes delish!

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  32. This looks delicious & so simple - my kind of cooking! I will be trying this out. Thanks! :)

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  33. Made this tonight and it turned out great!! Will definitely be making this again!

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  34. This was amazing and so easy to make. I used about 5TBSP honey plus 5 TBSP sugar. For the fruit I chose strawberries, blueberries and raspberries.

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  35. I made this last night using defrosted blueberries and raspberries. Lovely.

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  36. Love the look... Reading the comments, seems like this is a winner, and very easy! It sounds delightful and delicious!

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  37. In the oven now!! I used all strawberries since I just bought a huge thing of them from costco this afternoo. I subbed nonfat milk for the 1% and reduced the agave to 6 table spoons. In the recipe tracker that takes it down to 3 points+ per serving! Woohoo! I didn't do a very good job of following directions, so my custard was a bit lumpy... But I just strained it before pouring it over my berries and it looks great!! I can't wait to dig in. Gina, you never fail to impress!!! I love every recipe you post and they always turn out delicious!!!

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  38. I've tried several different recipes for Clafoutis (or Flaugnarde). I really like this recipe best! I've now made it with mixed berries and with chopped fresh apricots, all with really good results. I'm going to try it again today with peaches. I top it with whip cream or whip topping makes it even better!

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  39. This was absolutely delicious! I served it for friends last weekend, and they loved it as well. Even the non-dessert eaters had their share.

    Very light, very tasty and so easy to make! Our guests seemed to think it looked very impressive, but I did break down and tell them how simple it was. I even let them know it was WW friendly. Everyone was shocked.

    Thanks for the fabulous recipe!

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  40. Can't wait to try it! Can you substitute egg beaters for the eggs?

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  41. Just made this, it turned out lovely, everyone loved it! We had it warm and topped it with some vanilla frozen yogurt; so yummy! Simple but a dessert worthy of being served at a dinner party! Thank you for this! :)

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  42. This is such a great recipe. I tried also with almond milk and whole wheat flour and it was delicious. You have the best recipes!

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  43. I made this for Sunday dinner dessert, it was a huge it, even with my grandchildren! I used the above comments for recipe changes, thank you I believe we have a new family favorite here!

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