Cherry Clafouti” (Cherry Pudding Cake)
1 tablespoon butter
3 cups pitted cherries (see below)*
1/4 cup sugar
1 cup flour
1/2 teaspoon salt
1 1/2 cups reduced fat milk
1 teaspoon vanilla
1/4 teaspoon almond extract
2 cups low-fat vanilla yogurt
Preheat oven to 350 degrees. Butter a 10-inch baking dish with sides 1 1/2 to 2-inches deep.
If using dried cherries prepare cherries using directions below.
Whisk together 1/4 cup sugar, flour and salt; add eggs, milk, vanilla and almond extract, whisk until smooth. Place cherries in bottom of baking pan and carefully pour batter over top. Arrange cherries as needed to evenly disperse throughout pan. Bake 45 minutes to 1 hour or until knife inserted in center comes out clean. Dust with powdered sugar, serve warm with vanilla yogurt.
Classic French dessert, reminds me of German Pancakes – with cherries. Nutrient analysis was calculated using dried tart cherries prepared with 1/4 cup sugar. Recipe serves 8
* May use fresh pitted dark sweet cherries; drained canned cherries; frozen cherries, thawed and drained; or dried tart cherries (see below for preparation).
* Using dried tart cherries: combine 1 cup dried cherries, 3/4 cup water, 1/4 cup sugar in small saucepan. Bring to a boil, reduce heat to simmer and simmer 5 minutes. Cool completely, drain before adding to batter.
For nutrition information go to www.UtahDairyCouncil.com