Issue 04.12.17 RECIPE: Raspberry Clafoutis Torta – Your Health Detective

Summer is right around the corner and raspberries will soon appear…OR… If you, like me, have some stashed in the freezer, use them now in this delicious South American rendition of a French favorite dessert. The tasty red berries hit just the right balance of sweet and a little tart, perfect for a dessert that isn’t too sugary sweet. If you’ve never tried this classic French dessert before, then you are missing out, especially with a bit of Latin flair. It’s a simple dish of fruit covered in a thick, custard batter, somewhat like flan. It’s the perfect treat for most semi-sweet fruits but can be paired with so many delectable toppings. Read the recipe, and give this Latin twist on a French treat a try for yourself!…keep reading…

RASPBERRY CLAFOUTIS TORTA

Serves 4 to 6

Prep Time: 5 minutes

Total Time: 35 minutes

INGREDIENTS

Butter – for greasing pan

3-4 eggs room temperature

⅔ cup all-purpose flour (for gluten-free use coconut or white rice flour)

¼ cup sugar (I use Lakanto™ natural sugar measures exactly like sugar)

⅔ cup whole milk (for dairy-free use almond, hazelnut or coconut milk)

Pinch of salt

¼ tsp. ground cinnamon

¼ tsp. ground cardamom

1 Tablespoon vanilla

6 oz. fresh raspberries

Powdered sugar, for dusting (optional)

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) – meanwhile, grease a 9¬-inch oven-safe pan with butter.
In a blender, add the eggs, flour, sugar, milk, vanilla, cardamom, cinnamon and salt. Blend on high speed for 30 seconds to 1 minute, until it’s fully mixed and frothy – it will be very liquefied.
Pour the batter into the prepared pan. Spread the raspberries on top.
Bake on the middle rack for 30 to¬ 35 minutes, or until the custard is firm and golden brown.
Remove from oven. Let the Clafoutis Torta cool slightly, and then dust with the powdered sugar.

Be sure not to over-bake this dish! Since eggs are the main ingredient, with very little flour, baking it for too long could result in something less like a Clafoutis-type flan and more like rubbery scrambled eggs. As soon as it’s golden around the edges, puffed up, and just set, it’s ready to enjoy— so take it out of the oven, STAT – it will still coagulate once its cooled.

How delicious does this look? It’s the kind of dessert you don’t have to feel too guilty about eating, and one that’s just right for your friends and family members who don’t like overly sweet treats. For diabetics, this is the perfect dessert when made with a gluten-free flour and no-calorie, no-carb natural sweetener like Lakanto™.

Optional Sides to Serve:

Whisk together ¾ cup plain Greek yogurt, 2 tsp. agave syrup and a gentle squeeze of fresh lemon juice (about ¼ tsp), for more sweetness, add a bit more agave to taste.
Whip up some home-made real whipped cream, add a dash of vanilla.
Whisk together ¾ cup raspberry Greek yogurt and follow first step for that added “punch” of berries.
Top with your favorite toasted and finely chopped nuts like pistachios, pine nuts or pecans.