Clafouti is a rustic French dessert made by pouring a batter over a layer of fresh fruit and baking it in the oven. It is traditionally served hot following baking, but now it is often served at room-temperature or chilled.
Classic clafouti uses cherries – here we combine readily available blueberries and blackberries for a scrumptious and easy dessert. The eggs and dairy provide anti-oxidant Vitamin A and zinc. The berries are excellent sources of flavonoids, another anti-oxidant thought to be important for eye health.
- 1/2 cup low fat or nonfat milk
- 1/2 cup part-skim ricotta cheese
- 2 large eggs
- 1/2 cup sugar
- 1/2 cup all purpose flour
- 1 tsp pure vanilla extract
- pinch of salt
- 2 cups mixed blueberries and blackberries
- 1 tsp sugar mixed with 1/8 tsp ground cinnamon
Preheat the oven to 400 degrees F. Lightly butter a 9-inch shallow baking dish. Set aside.
In a food processor or blender, combine the milk, ricotta, eggs, sugar, flour, vanilla and salt and process until smooth.
Spread the berries evenly over the bottom of the prepared baking dish. Pour the batter evenly over the top. Sprinkle the top with the cinnamon sugar. Bake until puffed, golden brown and set in the center, about 35-40 minutes. Remove from oven and allow to cool briefly on a rack.
Serve warm, room temperature, or chilled, cut into wedges.
Enjoy using different fruits, such as peaches, plums and cherries or a combination. Instead of a cinnamon-sugar topping, dust with powdered sugar after baking.
If served hot, serve with a bit of cream.