Ingredients

3/4 cup all-purpose flour
1 cup vanilla-flavored soymilk
3/4 cup sugar ( I use Splenda )
1/2 cup plain fat-free yogurt
1 teaspoon vanilla extract
4 large eggs
5 cups coarsely chopped peaches or 5 cups nectarines ( or a mixture of both , about 1 1/2 lbs )
cooking spray
Peach or Nectarine Clafouti is a traditional French dessert that is made with fresh fruit and a batter that is similar to pancake batter. This recipe is a healthier version that is low in fat and high in vitamins and fiber. It is a quick and easy recipe that can be enjoyed for breakfast, brunch, or dessert. The use of peaches and/or nectarines adds a delicious and naturally sweet flavor that is perfect for summer. This dish is best served warm and can be enjoyed on its own or with a scoop of vanilla ice cream.

Instructions

1.Preheat oven to 375 degree Fahrenheit
2.Add flour, soymilk, sugar, yogurt, vanilla extract, and eggs to blender and blend until smooth
3.Coat 9x12-inch baking dish with cooking spray
4.Layer peaches/nectarines in the bottom of the dish
5.Pour the batter over the peaches/nectarines
6.Place in the oven and bake for about 40 minutes or until clafouti is golden brown and set
7.Let cool before serving.

PROS

This Peach or Nectarine Clafouti recipe is a delicious and healthy alternative to traditional desserts.
It is high in vitamins and fiber and low in fat.

The recipe is also easy to make and can be enjoyed for breakfast, brunch, or dessert.

CONS

The naturally sweet flavor of the peaches/nectarines may still make this dessert too sweet for some people.
Also, the use of Splenda instead of sugar may not appeal to individuals who do not like or use artificial sweeteners.

HEALTH & BENEFITS

This Peach or Nectarine Clafouti recipe is a healthy and nutritious dessert option. Peaches/nectarines are high in vitamins A and C as well as fiber. Soymilk is a good source of plant-based protein, while yogurt provides calcium and probiotics. Splenda can also be used as a sugar substitute for those with diabetes or who are watching their sugar intake.

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