Seasonal Fruit Clafouti Recipe


Main Ingredient


 Ripe peaches/Pears / nectarines / combination4
 Sugar substitute/Granulated fructose1 Teaspoon (Brown Or White)
 Egg substitute/2 eggs, beaten1⁄2 Cup (8 tbs)
 Ricotta cheese2⁄3 Cup (10.67 tbs) (Regular Or Low Fat)
 Margarine/Butter2 Tablespoon, melted and cooled
 Vanilla extract1 Teaspoon
 All purpose flour2 Tablespoon
 Salt1⁄8 Teaspoon
 Ground cinnamon1 Teaspoon
 Sugar substitute/1 tablespoon granulated fructose1 Teaspoon
 Ground nutmeg1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1099 Calories from Fat 540

% Daily Value*

Total Fat 61 g94.1%

Saturated Fat 20.7 g103.5%

Trans Fat 0 g

Cholesterol 86 mg

Sodium 629 mg26.2%

Total Carbohydrates 104 g34.8%

Dietary Fiber 13.9 g55.7%

Sugars 62.5 g

Protein 42 g83.3%

Vitamin A 86.1% Vitamin C 76.2%

Calcium 52.6% Iron 36.4%

*Based on a 2000 Calorie diet


Preheat oven to 375°.
Lightly butter or oil an 8- or 9-inch ovenproof pie plate.
Peel the fruit.
Slice and arrange the fruit in the pie plate, using a pinwheel design.
If you are using a combination of fruits, alternate them.
Lightly sprinkle 1 teaspoon of sugar substitute over the fruit.
In a medium bowl, beat together the egg substitute, ricotta cheese, margarine, and vanilla.
In a small bowl, whisk together the flour, salt, cinnamon, and sugar substitute.
Add to the wet ingredients.
Beat until light and smooth.
Test for sweetness, adding more sweetener if necessary.
Spoon over the fruit, making sure all pieces are coated.
Top with nutmeg.
Bake for 35 to 50 minutes until lightly browned.
Insert knife to see if it comes out clean.
When done, remove from oven and serve warm or cold.