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Cranberry and Dark Cherry Clafoutis

Photo: Jennifer Causey; Styling: Amy Stone

Hands-on time 20 mins
Total time 45 mins
Yield

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

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  12. VARIATION

  13. 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 1g (sat 1g, mono 9g, poly 4g); PROTEIN 6g; CARB 28g; FIBER 2g; CHOL 92mg; IRON 1mg; SODIUM 138mg; CALC 80mg