Dear Jeanne: This is absolutely yummy, but it has way too much fat! Can you tell me how to make it lighter? — Christina, Peoria, Ariz.
CLAFOUTIS
4 eggs; 2 egg yolks; ¼ cup butter, melted; ½ cup sugar; ¼ tsp. salt; ¼ cup flour; 1 cup milk; 1 cup heavy cream; 1 tsp. vanilla extract; ¼ tsp. almond extract; 1¼ lbs. cherries, pitted; powdered sugar.
Whisk the eggs and egg yolks, then add the rest of the ingredients except the cherries and powdered sugar, and whisk again. Pour the batter over the cherries in a greased 10-inch tart pan. Bake at 375 degrees for 40 minutes, until puffed and golden. Dust with powdered sugar.
Makes eight servings.
Dear Christina: This is a favorite recipe. A scoop of vanilla frozen yogurt makes it even better. You can use 2 heaping cups of any other soft fruit (such as peaches, plums or berries), fresh or frozen, instead of cherries.
LOW-FAT CLAFOUTIS
2 eggs
2 egg whites
½ cup sugar
¼ tsp. salt
½ cup all-purpose flour
1½ cups 1 percent milk
1 tbsp. butter, melted
1 tsp. vanilla extract
¼ tsp. almond extract
1¼ lbs. fresh cherries, or 1 lb. frozen, thawed and drained
Powdered sugar
Preheat the oven to 375 degrees. Prepare a 10-inch porcelain tart pan, quiche pan or deep-dish pie pan by spraying with nonstick cooking spray. Set aside.
In a bowl or a blender, beat or blend the eggs and egg whites. Add the sugar, salt, flour, milk, melted butter and vanilla and almond extracts. Blend well. Pour the batter into the pan, then evenly distribute the cherries throughout the batter.
Bake for about 35 minutes, or until the clafoutis shakes like gelatin but there is no loose liquid in the center. Serve warm, and dust with the powdered sugar.
Makes eight servings.
Each serving contains about:
Original recipe — 321 calories; 22 grams fat; 220 milligrams cholesterol; 189 milligrams sodium; 26 grams carbohydrates; 7 grams protein; 1 gram fiber.
Revised recipe —166 calories; 4 grams fat; 59 milligrams cholesterol; 137 milligrams sodium; 29 grams carbohydrates; 5 grams protein; 1 gram fiber.
