Blueberry Clafouti Recipe
Ingredients
| Blueberries | 2 1/2 Cup (16 tbs) | |
| 1 cup fat-free egg substitute | ||
| Skim milk | 2/3 Cup (16 tbs) | |
| Honey | 1/4 Cup (16 tbs) | |
| 1/4 cup whole-wheat flour | ||
| Unbleached flour | 1/4 Cup (16 tbs) | |
| Oil | 1 Tablespoon | |
| Vanilla | 1/2 Teaspoon | |
Directions
Coat a 9" pie plate with no-stick spray.
Add the blueberries.
In a blender, process the eggs, milk, honey, whole-wheat flour, unbleached flour, oil and vanilla until smooth, stopping occasionally to scrape down the sides of the container.
Pour over the blueberries.
Bake at 400° for 25 to 30 minutes, or until puffed and golden.
Add the blueberries.
In a blender, process the eggs, milk, honey, whole-wheat flour, unbleached flour, oil and vanilla until smooth, stopping occasionally to scrape down the sides of the container.
Pour over the blueberries.
Bake at 400° for 25 to 30 minutes, or until puffed and golden.
Chef
