A clafouti is a county-French dessert that's made by topping a layer of fresh, ripe fruit with a cake-like batter and baking it. It makes a great addition to a brunch menu.

1 cake (six servings)

1 ½ cups sliced ripe nectarines, plums, peaches, or pitted cherries (about 10 ounces cut fruit)  
2/3 cup fat-free evaporated milk
1 large egg, beaten, or ¼ cup egg substitute
2 tablespoons all-purpose flour
2 tablespoons sugar
½ teaspoon pure vanilla extract
1/8 teaspoon nutmeg, preferably freshly grated
1/8 teaspoon salt
1 tablespoon sifted powdered sugar

1. Preheat the oven to 375 degrees Fahrenheit. Prepare an 8-inch glass pie plate with nonstick pan spray. Layer fruit in the pie plate.

2. Combine the milk, egg, flour, sugar, vanilla, nutmeg and salt in a food processor. Process until smooth; pour over the fruit.

3. Bake 35 to 40 minutes, or until puffed and golden brown. Serve warm or at room temperature. At serving time, sprinkle with powdered sugar and cut into 6 slices.           

Serving size: 1 slice

Nutrition Facts per Serving

Calories: 92                     Total Fat: 1 gram
Cholesterol: 36 milligrams   Saturated Fat: 0 grams
Sodium: 92 milligrams        Carbohydrates: 17 grams
Dietary Fiber: 1 gram        Protein: 4 grams    
    
Recipe reprinted from The New Family Cookbook for People with Diabetes.
©1999 American Diabetes Association and American Dietetic Association.