Flaugnarde of Mixed Berries (Clafoutis)

posted August 18, 2011 by Gina

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 • Points +: 4 pts • Smart Points: 6
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.

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posted August 18, 2011 by Gina
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