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Pear Clafouti Recipe
|Anjou pears/Bartlett pears||5 Large|
|Ground cinnamon||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Margarine/Butter||2 Tablespoon, melted|
|Egg substitute/2 eggs, beaten||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Half and half/Whipping cream||2⁄3 Cup (10.67 tbs)|
|All purpose flour||5 Tablespoon|
|Baking powder||1⁄2 Teaspoon|
|Sugar substitute/2 1/2 tablespoons granulated fructose||1 Tablespoon|
|Ground nutmeg||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1441 Calories from Fat 553
% Daily Value*
Total Fat 62 g96.1%
Saturated Fat 18.7 g93.4%
Trans Fat 0 g
Cholesterol 62.1 mg
Sodium 514.9 mg21.5%
Total Carbohydrates 203 g67.6%
Dietary Fiber 25.6 g102.3%
Sugars 90.6 g
Protein 32 g63.7%
Vitamin A 38.7% Vitamin C 54.4%
Calcium 61.2% Iron 40.5%
*Based on a 2000 Calorie diet
Lightly oil or spray an ovenproof 9-inch glass or ceramic deep-dish pie plate.
Peel pears, slice them, and arrange half the slices in the pie plate.
Sprinkle with cinnamon and ginger.
Place the rest of the slices on top.
In a small bowl, mix margarine, egg substitute, vanilla, and half-and-half.
Beat together until creamy.
In a bowl, whisk together flour, baking powder, sugar substitute, and nutmeg.
Add the wet ingredients.
Use electric mixer to beat until almost fluffy.
Spoon evenly over the pears, making sure all the pears are coated.
Bake for 45 to 60 minutes or until puffed and lightly browned.