Apple Clafoutis

This dish, adapted from a dessert popular in the French Limousin region, is a great low-sugar treat.

By Paula Dyer, Stillwater, New Jersey

As appeared in

Just because her father had diabetes didn’t mean he’d lost his sweet tooth. But she had the answer.

Ingredients

4 large eggs1 tsp. vanilla extract
½ c. plus 2 Tbsp. sugar (or 12 packets of
sugar substitute)
1 apple, peeled, quartered and cored
pinch of salt½ c. raisins
½ c. all-purpose flour1 Tbsp. unsalted butter plus more for baking dish
1 ¼ c. milkconfectioner's sugar

Preparation

1. Preheat oven to 400°F. Butter a 10-inch tart dish or 9½-inch pie plate.

2. In a bowl, combine eggs, ½ cup sugar or sugar substitute, and salt, until well mixed. Whisk in flour, milk and vanilla.

3. Cut apple into thin slices. Place over bottom of dish in concentric circles. Gently pour egg mixture over apple. Scatter raisins over mixture.

4. Cut butter into small bits and sprinkle over the batter. Sprinkle 2 tablespoons sugar on top.

5. Place dish on baking sheet and bake until puffed and golden brown around edges, 25 to 30 minutes. Cool on rack.

6. Sprinkle with confectioners’ sugar.

7. Serve cut into wedges, at room temperature or chilled. Store in refrigerator.

Serves 8.

Nutritional Information:  Calories: 180; Fat: 6g; Cholesterol: 1150mg; Sodium: 80mg; Total Carbohydrates: 30g; Dietary Fiber: 1g; Sugars: 24g; Protein: 5g.

Don't miss Paula's inspiring story about helping her father deal with his newly diagnosed diabetes.

 

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Your Comments (5)

I thought there would be a response to the my comment on calling this a low sugar fool. What do you consider a high carb food?

I am diabetic and I could never eat this because it has 30g of carbs, 1g. of fiber, 24g. of sugar and only 5 g. of protein. It would send my blood sugar sky high. I don't understand how you can call this a low sugar food.

Just made the Apple Clafoutis and after baking in a 400 degrees oven for 30 minutes, and letting it set for 1 hour, the center of it was all "soupy". Please let me know if there was a typo in the ingredients or instructions.
Feel bad that it was such a waste of good ingredients. I will be awaiting your response.

No typos, Kelly. The recipe was printed as it was provided to us by the story's author, and we've heard of no issues from other readers. We're sorry it didn't work out for you.

I love sweets and I appreciate low sugar recipes.