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WW Recipe of the Day: Low Fat Cherry Clafoutis
Looking for an easy healthy dessert that works equally well for breakfast?
Look no further than this easy Cherry Clafouti which also happens to be naturally sweetened, low in calories and low in fat.
It’s sweetened with honey which bumps the WW Points a bit, but there are no other added sugars.
How Many Calories and WW Points in this Cherry Clafoutis?
According to my calculations, each serving has 101 calories and:
3 *SmartPoints (Green plan)
3 *SmartPoints (Blue plan)
3 *SmartPoints (Purple plan)
3 *PointsPlus (Old plan)
To see your WW Points for this recipe and track it in the WW app or site, Click here!
How to Make Cherry Clafouti
Step 1: Gather and prepare all ingredients. Prepare glass baking dish with non-stick spray and preheat oven to 350F degrees.
Wash and remove pits from fresh cherries, or thaw frozen cherries and pat dry.
Allow eggs to come to room temperature.
Step 2: Add cherries to prepared baking dish.
Step 3: In a blender (affiliate link), add the room temperature eggs, milk, honey and almond extract and blend just until mixed. Add the pastry flour and salt and pulse until blended.
Step 4: Pour batter evenly over cherries
and top with sliced almonds.
Step 5: Bake in preheated oven about 45 – 50 minutes, until golden and puffy.
Step 6: Remove to a wire rack to cool for at least 20 minutes.
Dust with confectioners’ sugar, if desired. Cut into 12 squares and serve warm.
Recipe Notes, Variations and Substitutions
As Camilla notes in the original recipe, “Clafouti is a traditional French country dessert that tastes like a cross between a custard or flan and a fruit-filled pancake. Traditional versions use cherries, but any fruit can be used, including apples, berries, sliced pears, peaches, plums or apricots. It will puff up dramatically during baking, then collapse. Let it cool slightly before serving, then chill the leftovers for a delicious breakfast treat the next morning.”
To keep this clafoutis gluten free substitute your favorite gluten free flour (affiliate link) blend.
Feel free to use any type of milk to make this clafoutis and to keep it low fat, be sure to choose low-fat, skim or your favorite unsweetened non-dairy milk beverage.
Serving Suggestions
A slice of clafoutis pairs well with a small bowl of yogurt and fresh fruit.
Individually wrap your clafoutis slices for a quick grab-n-go breakfast, or snack, which works well when you’re short on time in the morning.
Ways to Use Leftovers
This Cherry Clafouti makes a nice leftover breakfast, served warm from the oven, toaster oven or microwave (affiliate link), or at room temperature, or chilled right out of the refrigerator on a warm day.
It can also be enjoyed as a simple dessert all by itself, with a dusting of powdered sugar, or a dollop of whipped topping.
If you’ve made this low calorie Cherry Clafouti, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Low Fat Cherry Clafouti
Equipment
Ingredients
- 3 cups pitted fresh or frozen dark cherries (if frozen, thaw and pat dry)
- 3 large eggs, at room temperature
- 1-1/4 cups unsweetened non-dairy milk (I used unsweetened almond milk)
- 1/3 cup honey
- 1 teaspoon almond extract
- 2/3 cup whole wheat pastry flour
- 1/8 teaspoon fine sea salt
- 2 tablespoons sliced almonds
- 1 tablespoon confectioners' sugar (optional)
Instructions
- Preheat oven to 350F degrees. Spray 9" square glass baking dish with non-stick spray and set aside.
- Add cherries to prepared baking dish.
- In a blender (affiliate link), add the eggs, milk, honey and almond extract, flour and salt. Blend just until mixed.
- Pour egg batter evenly over cherries in the baking dish and top with sliced almonds.
- Bake in preheated oven until golden and puffy, about 45 – 50 minutes.
- Remove from oven and cool in baking dish on wire rack for at least 20 minutes.
- Dust with confectioners' sugar before serving, if desired.
- Cut into 12 squares and serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness (affiliate link) by Camilla V. Saulsbury
I was wondering if I can substitute de honey for sugar or anything else?
This looks awesome. I would love to try it but I can’t tolorate wheat. Is there a way to make this gluten free?
Thank you
Hi Candace, I would just substitute your favorite gluten free flour blend for the wheat flour. ~Martha
Have you tried this with frozen blueberries? You couldn’t pat them dry if you defrosted them.
Hi Katie, No we haven’t tried this with frozen blueberries, but think it would be fine to use them still frozen, which is what I do when I make blueberry muffins. Hope this helps. ~Martha
I’m also wondering about the flour and also the salt. When are those added? Thanks!
Hi Angie, You add all the ingredients to the blender at the same time. I’ve updated the recipe. Sorry for the confusion. ~Martha
Hi! Is the flour added to the blender mixture, in the blender or folded into it after the blender?
Thanks! LOVE your recipes and am so thankful you take the time to share. I’m also thankful for the encouragement, advice, tricks and tips you give along the way.