Saturday, March 23, 2013

[MC-AllEthnic-Recipes] Vegan Cherry Clafoutis - French; 3 pts plus

 

                      
* Exported from MasterCook *

                     Vegan Cherry Clafoutis - French

Recipe By     :
Serving Size  : 9     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                LowFat (Less than 10%)          Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  white whole wheat flour
  1         Tablespoon  cornstarch
  6             ounces  silken tofu
     1/2      teaspoon  vanilla extract
     1/2      teaspoon  almond extract
     1/4           cup  nondairy milk -- divided
     1/2           cup  raw sugar
  1 3/4           cups  tart cherries -- pitted
                        To serve: -- powdered sugar (optional)

Preheat oven to 375F. 

In a mixing bowl, whisk flour with cornstarch.

In a blender, or food processor, puree the tofu, extracts, and 1
Tablespoon nondairy milk until it's creamy like pudding.

Pour tofu mixture into flour mixture and add raw sugar and cherries. Stir
mixture a few strokes, until it's mostly combined. Then add remaining
nondairy milk (3 Tablespoons) and stir a few more times, until completely
combined. 

Pour into a shallow glass pie dish and bake 40-50 minutes, until golden
and somewhat firm throughout, like a pumpkin pie.

Allow to cool for 10 to 15 minutes. Clafoutis should be warm when served
but not piping hot out of the oven. Garnish with a sprinkling of powdered
sugar if desired.

Serves 9

Chef's Note: I use a 14.5 ounce can of red tart (pitted) cherries in
water, not syrup, drained.
I don't grease by glass pie dish and my Clafoutis always lifts out fine
when it's cool, but some of my testers had problems with it sticking. To
prevent sticking, spritz an oil-spray can once, quickly, then use a paper
towel to move the grease spray around the dish, creating a thin, shiny
layer all around.

AuthorNote: Cherry Clafoutis originated in the Limousin region of France
and is a popular custard-like dessert with a slight pancake-like texture.
When any fruits other than cherries are used (such as plums, prunes, or
blackberries), the dish is called 'flaugnarde'.

Cuisine:
  "French"
Source:
  "Happy Herbivore Abroad by Lindsay Nixon, 2012"
S(Formatted by Chupa Babi):
  "March 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 101 Calories; 1g Fat (9.5% calories
from fat); 3g Protein; 21g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 3mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 5293 0 0 0 5737 0 0

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