Blueberry Clafouti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 cup Splenda granular for baking6 tablespoons Bob's Red Mill ground almond flour, divided1 1/2 cups canned nonfat evaporated milk3 large eggs, at room temperature1/4 tsp. salt1 tablespoon vanilla extract1 tablespoon lemon zest (zest of 2 lemons)3 cups fresh blueberries (or frozen)Cinnamon, for garnish
Preheat oven to 375 degrees. Prepare a medium casserole dish with nonstick spray, then sprinkle even over bottom 1 tablespoon almonds. Top with blueberries and set aside.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 123.5
- Total Fat: 4.2 g
- Cholesterol: 81.6 mg
- Sodium: 155.0 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 2.0 g
- Protein: 7.2 g
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