Blueberry ClafoutiSubmitted by: GEMINIDREAM
IntroductionInspired by an Ina Garten recipe. Inspired by an Ina Garten recipe.
1/2 cup Splenda granular for baking
6 tablespoons Bob's Red Mill ground almond flour, divided
1 1/2 cups canned nonfat evaporated milk
3 large eggs, at room temperature
1/4 tsp. salt
1 tablespoon vanilla extract
1 tablespoon lemon zest (zest of 2 lemons)
3 cups fresh blueberries (or frozen)
Cinnamon, for garnish
In the bowl of an electric mixer combine Splenda and eggs. Beat on medium-high for 3 minutes. Add milk, salt, vanilla, 5 tablespoons almond flour and lemon zest. Mix on low speed till combined.
Pour liquid mixture carefully into casserole and bake for 30 minutes or until center tests done. Serve warm or cold. Delicious as a dessert or even with breakfast.
Number of Servings: 8
Recipe submitted by SparkPeople user GEMINIDREAM.