Clafoutis aux Pommes
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 139.4
- Total Fat: 2.1 g
- Cholesterol: 6.8 mg
- Sodium: 162.3 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 1.6 g
- Protein: 4.8 g
View full nutritional breakdown of Clafoutis aux Pommes calories by ingredient
Introduction
This amazing French dessert defies the odds and brings the calories in under 150. Great for company or a casual Sunday supper.The second time around I used Stonewall Kitchen Cinnamon Apple Jelly warmed in the microwave for a sauce, and topped with fat free cool whip. This amazing French dessert defies the odds and brings the calories in under 150. Great for company or a casual Sunday supper.
The second time around I used Stonewall Kitchen Cinnamon Apple Jelly warmed in the microwave for a sauce, and topped with fat free cool whip.
Number of Servings: 8
Ingredients
-
Batter:
· 1/2 cup whole wheat flour
· 1/3 cup Splenda for baking
· 1/4 teaspoon ground cinnamon
· Pinch salt
· 1 c egg beaters
· 1 c fat free half and half
Apples:
· 1/4 vanilla bean, split lengthwise
· 2 tablespoons unsalted light butter
· Pinch salt
· 1 1/2 cups peeled and diced Granny Smith apple (about 1 large apple)
· 1 tablespoon sugar
· 1 jigger grappa, Calvados, or other fruit brandy
Confectioners' sugar for dusting
Directions
Preheat the oven to 400 degrees F.
Make the batter: Sift the flour, sugar, cinnamon and salt into a bowl. In a separate bowl, whisk the egg substitute and half and half until well blended. Add about 1/3 of the egg mixture to the flour mixture and whisk until smooth, then gradually incorporate the remaining egg mixture. Whisk until well blended. Cover with plastic wrap and refrigerate while you prepare the apples.
Cook the apples: With the tip of a knife, scrape the vanilla bean seeds from the pod into an ovenproof 8-inch cast iron or stainless steel skillet. Add the pod and the butter and cook over moderately high heat until the butter turns nut brown. Add a pinch of salt. Add the apples and cook, stirring often, until slightly softened, about 2 minutes. Remove the vanilla bean pod and discard. Sprinkle the apples with the sugar, reduce the heat to moderately low, and cook until the apples are almost cooked through and the sugar has melted and is coating the apples in a light syrup. Add the grappa or other brandy off the fire while pouring, place back on the fire, wait for flame to die down, the swirl the pan briefly. Spread the fruit evenly in the skillet.
Working quickly, pour batter evenly over the fruit. Bake until the edges of the clafouti are puffed and browned and the center is set, about 30 minutes.
Put some confectioners' sugar in a sieve and generously dust the surface of the clafouti. Serve warm directly from the pan.
Number of Servings: 8
Recipe submitted by SparkPeople user KARINSKANH.
Make the batter: Sift the flour, sugar, cinnamon and salt into a bowl. In a separate bowl, whisk the egg substitute and half and half until well blended. Add about 1/3 of the egg mixture to the flour mixture and whisk until smooth, then gradually incorporate the remaining egg mixture. Whisk until well blended. Cover with plastic wrap and refrigerate while you prepare the apples.
Cook the apples: With the tip of a knife, scrape the vanilla bean seeds from the pod into an ovenproof 8-inch cast iron or stainless steel skillet. Add the pod and the butter and cook over moderately high heat until the butter turns nut brown. Add a pinch of salt. Add the apples and cook, stirring often, until slightly softened, about 2 minutes. Remove the vanilla bean pod and discard. Sprinkle the apples with the sugar, reduce the heat to moderately low, and cook until the apples are almost cooked through and the sugar has melted and is coating the apples in a light syrup. Add the grappa or other brandy off the fire while pouring, place back on the fire, wait for flame to die down, the swirl the pan briefly. Spread the fruit evenly in the skillet.
Working quickly, pour batter evenly over the fruit. Bake until the edges of the clafouti are puffed and browned and the center is set, about 30 minutes.
Put some confectioners' sugar in a sieve and generously dust the surface of the clafouti. Serve warm directly from the pan.
Number of Servings: 8
Recipe submitted by SparkPeople user KARINSKANH.
