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Classic Cherry Clafoutis
This traditional country French dessert can be made with cherries,
plums, peaches, pears or any berry . We have added finely ground
almonds or hazelnuts for that certain “je ne sais quoi .”
Makes 8 servings
2
teaspoons unsalted butter, melted
¼
cup + 4 teaspoons granulated sugar, divided
1
ounce almonds or hazelnuts
(toasted gives best flavor)
¾
cup evaporated low fat milk (not reconstituted)
¼
cup heavy cream
3
large eggs
1
tablespoon vanilla extract
1
tablespoon brandy or amaretto
¹⁄
8
teaspoon salt
½
cup all-purpose flour
¼
teaspoon ground cinnamon
12
ounces pitted cherries (thawed if using frozen)
Arrange the rack in the middle of the oven . Preheat oven to
325°F . Brush a six-cup oval baker or gratin dish with the
melted butter . Dust with 2 teaspoons of the granulated sugar .
Place ¼ cup of the sugar and the nuts in the blender jar .
Cover and pulse 15 times on Chop to chop the nuts . Add the
evaporated milk, cream, eggs, vanilla, brandy, salt, flour, and
cinnamon . Blend for 10 seconds on Liquefy; mixture will be
smooth and creamy – do not overblend .
Arrange the cherries in the bottom of the prepared baking
dish . Carefully pour the batter over the cherries . Place in the
preheated oven and bake for 35 minutes . After 35 minutes,
sprinkle evenly with the remaining 2 teaspoons of sugar .
Continue to bake for an additional 15 to 20 minutes, until the
clafoutis is puffed and golden brown . Remove from the oven
and cool for 10 minutes before serving . Serve with sweetened
whipped cream, vanilla ice cream or frozen yogurt .
Nutritional information per serving:
Calories 211 (40% from fat) • carb. 23g • pro. 8g • fat 10g • sat. fat 3g
• chol. 92mg • sod. 113mg • calc. 158mg • fiber 1g
Coconut Cream Pie
A cross between a custard pie and a cheesecake, this pie is
delicious and simple to prepare . Serve with a dollop of freshly
whipped cream for pure indulgence .
Makes 8 to 12 servings
4
ounces vanilla wafers or gingersnaps,
broken into quarters
4
tablespoons unsalted butter, melted
2½
cups shredded sweetened coconut, divided
3
large eggs
¾
cup granulated sugar
12
ounces lowfat cream cheese, cut into 1-inch
(or smaller) pieces
1
tablespoon fresh lemon juice
1
teaspoon pure vanilla extract
½
teaspoon coconut extract
Arrange rack in lower third of oven . Preheat oven to 350°F .
Place cookies in blender jar . Cover and pulse 10 times on
Chop . Scrape the jar . Using Mix, blend for 20 to 30 seconds
until pulverized . Transfer to a small bowl . Add the melted
butter and ¾ cup of the shredded coconut; stir to combine
thoroughly . Press evenly into the bottom and sides of a 9-inch
deep-dish pie plate . Place in oven and bake for 10 minutes .
Let cool on a rack 5 minutes before continuing .
Place eggs, sugar, cream cheese, lemon juice, and extracts in
the blender jar . Blend on Purée for 15 seconds; scrape blender
jar . Blend again for 15 seconds . Add the remaining coconut
and pulse on Mix until combine, 6 to 8 pulses . Pour into the
prepared pie shell and place in the preheated 350°F oven .
Bake for about 30 to 40 minutes, until slightly puffed and set
at edges – may be slightly jiggly in the center . Cool on a rack
completely . Refrigerate pie for at least 2 hours before serving .
Nutritional information per serving (based on 12 servings):
Calories 269 (51% from fat) • carb. 28g • pro. 6g • fat 15g • sat. fat 10g
• chol. 74mg • sod. 260mg • calc. 50mg • fiber 1g
