Peach Clafouti Recipe
Ingredients
1 lb. peaches, sliced
1 cup skim milk
2 whole eggs or equivalent egg substitute
2 tsp peach-flavored brandy (optional)
2 tsp sugar
2 pkgs. acesulfame-K
1/2 cup flour
1/4 tsp Nutmeg
Directions
Coat a 1 qt. (1 L) shallow baking dish with non-stick vegetable cooking spray.
Arrange peach slices evenly on the bottom of it.
Put the milk, eggs, brandy (if you are using it), sugar, and acesulfame-K ni a blender or food processor.
Use a 1 tsp (15 mL) measure and remove 1 tsp (15 mL) flour from the half-cup (125 mL) measure and mix in the nutmeg.
Set aside.
Add the 1/2 cup minus 1 tsp (125 mL minus 5 mL) flour to the mixture in the blender or food processor and process until smooth.
Pour over the peaches.
Sprinkle with the flour-nutmeg mixture.
Bake in a preheated 350°F (180°C) oven for 30-35 minutes.
The topping will be golden and puffed.
Arrange peach slices evenly on the bottom of it.
Put the milk, eggs, brandy (if you are using it), sugar, and acesulfame-K ni a blender or food processor.
Use a 1 tsp (15 mL) measure and remove 1 tsp (15 mL) flour from the half-cup (125 mL) measure and mix in the nutmeg.
Set aside.
Add the 1/2 cup minus 1 tsp (125 mL minus 5 mL) flour to the mixture in the blender or food processor and process until smooth.
Pour over the peaches.
Sprinkle with the flour-nutmeg mixture.
Bake in a preheated 350°F (180°C) oven for 30-35 minutes.
The topping will be golden and puffed.
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