Cranberry and Dark Cherry Clafoutis

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Cranberry and Dark Cherry ClafoutisRecipe

Photo: Jennifer Causey; Styling: Amy Stone

When beating such a small amount of egg white (you only need one) to soft peaks, it's easy to do by hand. Just place the white in a medium bowl, and beat vigorously with a whisk; it should take about a minute.

Serves 8 (serving size: 1 clafoutis piece, 1 tablespoon ricotta mixture, and 2 to 3 tangerine sections)

Ingredients

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1/2 cup dried sweetened cranberries
2.25 ounces (about 1/2 cup) all-purpose flour
1/3 cup sugar
1/8 teaspoon kosher salt
1 cup 2% reduced-fat milk
1/3 cup heavy cream
1 tablespoon orange liqueur
1/4 teaspoon almond extract
2 large eggs
1 large egg yolk
1 large egg white, beaten to soft peaks
1 tablespoon butter
1 cup frozen pitted dark sweet cherries, thawed and shaken of excess moisture
1/2 cup part-skim ricotta cheese
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
2 tangerines

Preparation

Hands-on: 20 Minutes
Total: 45 Minutes

1. Preheat oven to 400°.

2. Place cranberries in a small bowl; cover with boiling water. Let stand 10 minutes; drain.

3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup sugar, and 1/8 teaspoon salt.

4. Whisk together milk, cream, liqueur, almond extract, 2 eggs, and 1 yolk.

5. Gradually sift flour mixture into milk mixture, whisking until smooth. Fold in egg white. Set aside.

6. Heat a 10-inch ovenproof skillet over medium-high heat. Add butter; swirl until butter melts. Add cherries and cranberries; sauté 3 minutes.

7. Remove skillet from heat. Pour batter evenly over fruit mixture.

8. Bake at 400° for 14 minutes or until lightly browned and a toothpick inserted in center comes out mostly clean. Let stand 10 minutes before serving.

9. Combine ricotta, 1 tablespoon sugar, cinnamon, and 1/8 teaspoon salt.

10. Grate 1/2 teaspoon rind from tangerines; stir into ricotta mixture.

11. Cut tangerines into sections; discard membranes. Top warm clafoutis with ricotta mixture and tangerine sections.

VARIATION

Cranberry-Pear Clafoutis: Use 1 cup chopped peeled ripe Anjou pear in place of cherries. Omit almond extract. Skip the ricotta; garnish with 1 tablespoon powdered sugar, 1 ounce crumbled blue cheese, and 1/4 cup chopped toasted walnuts. SERVES 8 (serving size: 1 clafoutis piece, 1 1/2 teaspoons blue cheese, and 1 1/2 teaspoons walnuts) CALORIES 232; FAT 11.1g (sat 5.1g, mono 2.9g, poly 2.4g); PROTEIN 6g; CARB 28g; FIBER 2g; CHOL 92mg; IRON 1mg; SODIUM 138mg; CALC 80mg

Created date

September 2015

Nutritional Information

Calories 239
Fat 9 g
Satfat 5 g
Monofat 2.7 g
Polyfat 0.7 g
Protein 7 g
Carbohydrate 33 g
Fiber 2 g
Cholesterol 95 mg
Iron 1 mg
Sodium 138 mg
Calcium 117 mg