[Food Tip: A custard-like dessert with French origins, clafouti is a simple dessert that combines an easy batter with fresh fruit. ]
Traditionally resembling a thin pancake, this low-fat version of the original is a deep-dish version laced with a bit of rum flavoring. It also is good with sliced apples or pitted cherries. Serve warm or at room temperature, or freeze in individual servings and warm quickly in the microwave for a quick treat later in the week. You can cut an additional 40 calories by using Splenda instead of sugar.
1 tablespoon butter
4 large Anjou pears, peeled, seeded, and sliced thin
1 cup liquid egg substitute (equivalent of 4 whole eggs)
1/2 cup nonfat milk
1/2 cup fat-free half & half
1/2 cup sugar (or Splenda)
3 tablespoons all-purpose flour
1 teaspoon lemon peel, finely grated
1 teaspoon vanilla extract
1 1/2 teaspoons rum extract
1/4 teaspoon salt
Preheat oven to 325 degrees. Cooking spray a 9-inch deep-dish pie pan.
1) In a large, nonstick skillet, heat butter over medium-high heat. Add pears and saute until somewhat tender and slightly golden, approximately 10 minutes. Set aside to cool slightly.
2) In a blender, add remaining ingredients and blend until smooth.
3) Arrange pears evenly in pie pan. Pour batter over the top. Place pan on a cookie sheet to catch any spills and bake for 1 hour, or until clafouti has set and begun to brown on top. Serve warm or at room temperature. Makes 10 servings.
Nutritional Analysis per serving: 140 Calories; 15 percent fat (2.3 grams); < 1 gram saturated fat; 12 percent protein; 73 percent carbohydrate; 2.6 grams fiber.