Summer Fruit Clafouti (Custard Puff)
the Editors of Publications International, Ltd.
Summer Fruit Clafouti (Custard Puff)
Yield
Makes 6 servings
Ingredients
| 1-1/2 | cups sliced ripe peaches, nectarines or plums* |
| 2/3 | cup half-and-half |
| 1/4 | cup no-sugar-added peach fruit spread |
| 2 | eggs |
| 2 | tablespoons all-purpose flour |
| 2 | tablespoons butter or margarine, melted |
| 1 | teaspoon vanilla |
| 1/4 | teaspoon ground nutmeg |
| 1/8 | teaspoon salt |
| Peachy Topping | |
| Additional ground nutmeg (optional) |
*1 can (16 ounces) sliced peaches in unsweetened juice, well drained, can be substituted.
Preparation
- Preheat oven to 375°F. Lightly grease 9-inch glass pie plate.
- Place fruit in pinwheel-fashion in pie plate. Place all remaining ingredients except Peachy Topping and additional nutmeg in food processor container fitted with steel blade; cover and process until smooth, about 20 seconds. Pour over fruit.
- Bake 35 minutes or until puffed and golden brown. (Clafouti will fall upon cooling). Serve warm, at room temperature or chilled with Peachy Topping. Sprinkle with additional nutmeg, if desired.
Nutritional Information
| Serving Size: | 1/6 of clafouti with about 1 tablespoon Peachy Topping |
| Fiber | 1 g |
| Carbohydrate | 19 g |
| Cholesterol | 95 mg |
| Saturated Fat | 6 g |
| Total Fat | 10 g |
| Calories from Fat | 49 % |
| Calories | 181 |
| Protein | 4 g |
| Sodium | 129 mg |
Dietary Exchange
| Fat | 2 |
| Fruit | 1-1/2 |
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