Summer fruits beg to be eaten and one delicious way is a low carb, no-sugar version of the French fruit dessert, clafoutis.
I make it with Xylitol*, a low carb sweetener that my readers will recognize- it has no weird aftertaste and allows folks with carb restrictions to enjoy at least some sweet tasting desserts to their low carb diet.
Clafoutis! Just the name makes me smile- such a cute word for such a tasty dish! I made this version mainly with peaches, (and a nectarine), but I’ve made it with plums with just as delicious results; (if you read my previous recent blog posts, you’ll know we had a bumper crop of plums this year).
Clafoutis is originally from France, made with dark cherries that traditionally aren’t pitted. There’s a chemical, amygdalin, in the pits which gives a unique flavor. However, I’ve never made it that way. In any case, I’ve been a clafoutis fan this summer especially, and have made it almost every time we’ve had dinner guests. I can’t have it too often!
In winter or fall, it can be made with apples and/or pears. I look forward to trying it then too, but now I am reveling in the summer fruit version.
INGREDIENTS (serves 2-3)
- 4-6 fruits sliced, – peaches, plums, nectarines (depending on size), in any combination; peeled if you like, (I usually don’t peel them). The main thing is to cover the bottom of the pie plate.
- 3 eggs, beaten
- 1 1/3 cup milk (or milk substitute- I’ve used cashew milk, for instance)
- 2/3 cup flour- I use King Arthur whole wheat white flour
- 2 Tbsp. Almond meal
- grated peel of one small lemon
- 1 Tsp. Vanilla
- 1 pinch salt
- 1 tsp. Cinnamon
- 6 Tbsp. Xylitol
- butter for greasing pan
TO DO: preheat oven 375 degrees F
1. Butter a 10″ pie pan (I use a glass one) and sprinkle 1 Tbsp. of the Xylitol over the bottom.
2. Arrange the fruit slices so that they cover the entire bottom of the pan. Sprinkle 2 more Tbsps. of Xylitol over the fruit.
3. Combine the remaining Xylitol, eggs, milk, flour, lemon zest, almond meal, vanilla and salt (remember, just a pinch- about 1/4 tsp.); blend in a blender or use an immersion blender.
4. Pour this liquid over the fruit in the pan.
5. Bake for 50-60 minutes until “toothpick” firm and the top is lightly brown. Remove from the oven and place on a rack.
6. Let stand at least 30 minutes before slicing. (if you have no restrictions, vanilla ice cream is great with this.)
That’s it! A real treat!