These hearty French peasant custards feature a mango flavor. They take a little more time to prepare than some other desserts but are well worth it! Traditional clafoutis is made with cream, eggs, lots of sugar, and sometimes even butter. In this recipe, Catherine has reduced the number of eggs, eliminated the cream and butter, and reduced the sugar significantly by replacing some of it with the natural sugar in nonfat dry milk. The whole grain flour and ground almonds add fiber to boot! The result is a gem of a dessert that is delicious and nutritious.
Makes 9 servings
1 1/2 cups fresh mango, finely chopped
3/4 cup fresh blueberries
2 tablespoons dark rum *
Grated peel of 1 lemon
3 tablespoons granulated sugar
3/4 cup fat-free milk
2 whole eggs + 1 egg yolk
1/4 cup nonfat dry milk
1 tablespoon Smart Balance spread, melted
1/4 cup finely ground almonds
2/3 cup soft wheat pastry flour †
Buy the book This recipe is featured on page 253
- Preheat a convection oven to 350°F.
- In a small bowl, combine the mango, blueberries, rum, lemon peel, and 1 tablespoon of the sugar and toss to coat. Let stand for 15 minutes, then drain in a colander over a bowl, reserving the juice.
- Place the milk, eggs and egg yolk, dry milk, spread, reserved fruit juice, and the remaining 2 tablespoons sugar in the bowl of an electric mixer and beat well.
- Place the almonds in a medium bowl, sift the flour over them, and stir with a fork to blend. Using a wire whisk, gradually stir the batter into the flour mixture (do not overbeat).
- Divide the fruit among 9 foil tart pans (4 1/2" in diameter) or place on the bottom of a large, round, deep pie pan. Ladle the batter equally over the fruit. Place the pans on a baking sheet and bake for 25 to 30 minutes, or until puffed and golden. Dust with the confectioners' sugar and serve warm.
155 calories, 5 g fat (1 g sat fat), 5 g protein, 22 g carbohydrate, 2 g fiber, 72 mg cholesterol, 55 mg sodium
* We prefer Mount Gay Rum.
† Arrowhead Mills Organic Pastry Flour or any other brand of soft wheat (not whole wheat) flour with fiber is fine. You can also use Hodgson Mill Oat Bran Flour.