Help: Transform Cherry Clafouti into "light" version

[Julia1Pin]

DH and I were watching Martha Stewart today, and she was making this really easy looking cherry desert. DH loves cherries, and it looked easy enough, so I decided to make it (after much begging from DH).

I don't bake, but this turned out really well, it tasted AMAZING, and was so easy. The challange, it's pretty fattening. I tried to lighten it some, but was hoping it could be lightened even further. Can someone help me?

Cherry Clafouti
1 tablespoon unsalted butter (I used way less, just enough to coat the tart pan)
1 1/2 pounds cherries, pitted
3 tablespoons all-purpose flour
1 pinch of salt
1/4 cup granulated sugar
4 large eggs (used egg beaters for this)
2 large egg yolks
1 cup milk (used 2%)
1 cup heavy cream
1 vanilla bean, split and scraped
3 tablespoons kirsch (used Brandy)
Confectioners' sugar, for dusting (omitted)

1. Heat oven to 375°. Butter a 10-inch porcelain tart dish, and fill with cherries. Set aside.

2. Sift the flour and salt together in a large bowl. Add the sugar. Gradually whisk in the whole eggs, egg yolks, milk, and cream. Add vanilla-bean scrapings and kirsch; whisk to combine.

3. Using a sieve, strain the batter over the cherries. Bake until puffed and browned, about 45 minutes. Let cool until warm; it will sink slightly. Dust with confectioners' sugar, and serve.

BTW, here's the link: http://www.marthastewart.com/channels/cooking/recipesearch/RecipeCard.asp?item_id=307&PageCount=1&CurrentPage=1

Thanks in advance.

[Melina]

Julia, I saw the show too, and the look of the cherry calfouti almost made me drool. I'm on a low fat diet and this is what I'm going to do when I bake it for us: I'm going to replace the 2 percent milk with non-fat milk. For the two egg yolks, I'll use 1 whole egg. And I'll replace the heavy cream with non-fat evaporated milk.

I make these replacements a lot and so far everyone has enjoyed the results. Usually they don't even know that they're eating a low fat version, especially if it's a new recipe. Hope this helps.
Melina

[Grace]

Here is a recipe for Clafouti from CL. You can use it as a guide maybe to lighten your MS recipe (which looks great, by the way!). Hope this helps:

CookWare(tm) from Cooking Light(r)

Pear Clafouti

SOURCE: Cooking Light YEAR: September 1997 PAGE: 157

INGREDIENTS FOR 6 SERVINGS:
Cooking spray
1 teaspoon all-purpose flour
2 cups cubed peeled pear
3/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon nutmeg
2 cups 1% low-fat milk, divided
3 large eggs, lightly beaten
1/2 cup sugar
1/2 teaspoon vanilla extract

INSTRUCTIONS:
The keys to a successful clafouti (cla-foo-TEE) are minimal use of flour and a
hot oven in which to cook it quickly. As one of the national desserts of
France, it's quite versatile. This recipe can replace the Peaches in Red Wine
in Menu One. It could even be used as the dessert in Menu Two.

1. Preheat oven to 375 degrees.

2. Coat a 10-inch deep-dish pie plate with cooking spray, and dust plate with
1 teaspoon flour. Arrange the pear cubes in the bottom of prepared dish, and
set aside.

3. Combine 3/4 cup flour, salt, and nutmeg in a bowl. Gradually add 1 cup
milk, stirring with a whisk until well-blended. Add 1 cup milk, eggs, sugar,
and vanilla extract, stirring until smooth. Pour batter over pear cubes. Bake
mixture at 375 degrees for 35 minutes or until set. Yield: 6 servings (serving
size: 1 wedge).

NUTRITIONAL INFORMATION:
CALORIES 230 (15% from fat); FAT 3.9g (sat 1.3g, mono 1g, poly 0.5g); PROTEIN
7.7g; CARB 41.1g; FIBER 1.8g; CHOL 113mg; IRON 1.3mg; SODIUM 171mg; CALC 121mg

[AvrilH]

FYI - I've made this pear clafouti many times and it wonderful. With pear, it is very subtle. I've also done it with apple, but you must bake them for about 10 minutes before pouring in the custard. I've also done peaches (add more flour to the custard) and cherry (very nice as well).

Clafoutis can also be made topped with dry bread cubs (eg. I use raisin bread on top of an apple clafouti) and still be considered a clafouti.

[Wendy w]

Julia,

Thanks for posting this recipe. My BF and I saw this show yesterday and we were drooling over the recipe. Thanks for the CL recipe, Grace. Since I'm not a big fan of pears, so I will try using other fruit.

[Julia1Pin]

Wow!

I guess all of us have nothing better to do on Sunday morning at 9am, then to watch Martha Stewart with our loved ones. Come to think of it, there is nothing I'd rather be doing http://www.cookinglight.com/bbs/biggrin.gif

Thanks for all of your suggestions.

I think I'm going to combine all the suggestions, and using the cooking spray and nutmeg from Grace, and the other substitutions from Melina.

I wonder the the ending nutritional analysis will be...

[Curleytop]

Here are few, never tried them!
* Exported from MasterCook *

CHERRY CLAFUTI

Recipe By :Cooking Light, October 1994, page 96
Serving Size : 8 Preparation Time :0:15
Categories : Clafouti Cobblers
Desserts Fruit
Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 1/2 ounces pitted dark sweet cherries in heavy syrup -- (1 can) drained
Vegetable cooking spray
2 2/3 cups 2% low-fat milk
3/4 cup all-purpose flour
1/2 cup sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
1 egg
1 egg white
1/4 cup sugar
1 tablespoon powdered sugar
2 2/3 cups low-fat vanilla frozen yogurt

Place cherries in an 8-inch square baking dish or deep-dish quiche dish coated with cooking spray; set aside.

Combine milk and next 6 ingredients; stir well with a wire whisk. Pour over cherries; sprinkle with 1/4 cup sugar.

Bake at 375 degrees for 1 hour and 55 minutes or until set. Dust with powdered sugar. Yield: 8 servings.


- - - - - - - - - - - - - - - - - - -

Per serving: 298 Calories (kcal); 5g Total Fat; (14% calories from fat); 7g Protein; 57g Carbohydrate; 30mg Cholesterol; 165mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 2 Other Carbohydrates

Serving Ideas : Serve warm; top each serving with 1/3 cup frozen yogurt.

NOTES : To enjoy the full flavor and just-right texture of this dish, serve it before it cools.
THIS IS MADE WITH CANNED CHERRIES!
Nutr. Assoc. : 5193 0 0 0 0 0 0 0 0 0 0 3481


* Exported from MasterCook *

CHERRY CLAFOUTI 1

Recipe By :L.A. TIMES 5/31/00
Serving Size : 6 Preparation Time :0:40
Categories : Clafouti Cobblers
Desserts Fruit
Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Pounds Cherries -- Fresh Pitted
3 Tablespoons Kirch
6 Tablespoons or 8 Tbsp sugar
3 Eggs (can use substitute)
1/2 Teaspoon Vanilla
2/3 Cup Unbleached flour -- Sifted
3/4 Cup Milk
1/2 Cup Yogurt
Salt
Butter for greasing
Powdered sugar for dusting

Toss cherries with kirch and 2 Tbsp. granulated sugar in bowl. Let sit 30 minutes.

Drain liquid from cherries and combine with milk and yogurt. Beat eggs with vanilla bean in bowl of electric mixer, or whisk, add 4 to 6 Tbsp. sugar. Slowly beat in flour. Add milk mixture and dash salt. Mix tgogbether well. (ingredients can also be combined in blender and mixed at high speed.)

Arrange cherries in greased 1-" ceramic tart dish or clafoutis dish. Pour in batter.

Bake at 400° (375° convection) until top is browned and clafoutis is firm, about 45 minutes. Cool slight on rack. Place 2 - 3 teasp. powdered in strainer and dust. Serve warm.

Start to Finish Time:
"1:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 129 Calories (kcal); 2g Total Fat; (14% calories from fat); 4g Protein; 25g Carbohydrate; 7mg Cholesterol; 26mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : This is made with FRESH CHERRIES!