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Clafouti (The lite version)

I have tried to replicate this custard like version, and I think the results are fantastic. My family could not tell which was low-fat. Cherries are available fresh this time of year, but they come frozen year-round.

This is a rustic French recipe, which traditionally uses cherries, but other fruits can be used as well.

8 servings

• 2 eggs
• 2 egg whites
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 1 1/2 cups low-fat (1 percent) milk
• 1 tablespoon butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 1/4 pounds pitted fresh cherries, or 1 pound frozen, thawed and drained

Preheat oven to 375 degrees. Prepare a 10-inch porcelain tart pan, a quiche pan or a deep-dish pie pan by spraying with nonstick spray. Set aside.

In a bowl or a blender, beat eggs and whites. Add sugar, salt, flour, milk, butter and extracts. Mix well. Pour batter into pan, then evenly distribute cherries throughout batter. Bake for about 35 minutes, or until the whole pan shakes like gelatin but there is no loose liquid in the center.

Serve warm.

Per serving: 157 calories, 3 g fat, 52 mg cholesterol, 133 mg sodium, 27 g carbohydrates, 5 g protein, 1 g fiber.

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