Monday, August 25, 2008

Berries in Season - Try this Quick & Easy Berry Dessert

Strawberry Clafoutis . . . I know . . . the name sounds naughty - but I can attest that this dessert is both sinfully delicious and ridiculously easy to make! If berries are in season, then most folks have all the remaining ingredients available at home:)))

In fact, virtually any berry will work . . . Strawberries, Raspberries, Blueberries - most notably, the traditional Cherries! This weekend, we found a great deal on Blue & Raspberries and I promptly made a Clafoutis for brunch dessert. *The image here is not my clafoutis as I didn't have a camera at hand - thanks go to Cozinha Criativa's photostream on flickr.

This recipe is French and only moderately healthy - lots of antioxidants and protein - but quite a bit of carbs as well. The basics of this recipe are so simple, you may be able to remember them for a quick summer treat anytime. Soon I will be experimenting with Splenda and whole wheat versions of this beauty!

Multi-Berry Clafoutis
  • 2-3 Cups Berries, this weekend I mixed Raspberries & Blueberries
  • 3 eggs, whole
  • 1 c milk
  • 1/2 c flour
  • 1/2 c sugar
  • 1/2 tsp vanilla
  • 1/2 tsp almond extract (or use only vanilla if that is what you have and like)
  • pinch of salt
  • Optional Garnish: powdered sugar, whipped cream or ice cream
  • Butter or Non-Stick cooking spray for pans
Preheat the oven to 425 degrees. Some recipes call for a lower temp, but I find that the cooking time ends up being too short, so I have turned mine up. Grease a 9 or 10 inch pie pan, round, or square, or a number of smaller individual tureens with butter or a non-stick cooking spray. Place all, save a few for garnish, berries into the pie pan.

Beat eggs together in a bowl, add milk and other liquids. Continue to beat adding sugar, salt and finally flour. The batter will be very liquid, this is correct. Pour this custard mixture over the berries and ensure it is even. Bake in the oven for 20-25 minutes or until the custard is firm and a knife inserted into the center comes out clean. All ovens heat differently, so use your judgment, if the center still wobbles or is gooey - put it back for a bit more time. The top should be golden brown and look delish.

Serve directly for a hot dessert or let this cool and serve later on chilled with the topping of your choice. Whipped cream is my favorite!

No comments: