Fruitie Clafoutis
Serves: 9
Cuisinicity Tip: I use whole wheat pastry flour, which is made out of wholegrain soft wheat that is much lighter in taste than whole wheat flour. It is still rich in fiber and is perfect for pastries.You can find this flour at your regular supermarket in the health section.
  • Makes 9 servings
  • 1½ cups fresh mango, diced
  • ¾ cup fresh blueberry, rinsed
  • ¾ cup fresh strawberries, rinsed and sliced
  • ¼ cup fat free powdered milk
  • 3Tbsp granulated sugar (2 Tbsp + 1Tbsp)
  • 2 Tbsp dark rum (Mount gay preferred)
  • zest of 1 lemon
  • 2 whole eggs + 1 egg yolk
  • 1 Tbsp smart balance, melted
  • ¾ cup skim milk
  • ⅔ cup organic pastry flour, sifted
  • ¼ cup ground almonds
  • Confectioner sugar for dusting
  1. Preheat convection oven to 350 ºF.
  2. Peel the mango and dice.
  3. Place diced mango, blueberries and sliced strawberries in a small bowl and toss with 1 Tbsp of the sugar, rum and lemon zest and let stand for 15 minutes.
  4. Place the fruit in a colander over a bowl; drain and reserve the juices.
  5. Place milk, eggs and egg yolk, 2 Tbsp remaining sugar, powdered milk, melted smart balance and reserved fruit juices in the bowl of an electric mixer and beat well.
  6. Arrange the drained diced mango, blueberries and sliced strawberries equally on the bottom of 9 baking tart pans (4½ inch diameter) or a large round deep-pie baking dish.
  7. Place the almonds in a coffee grinder and grind finely and place in a medium bowl.
  8. Sift flour over the ground almonds and mix together with a fork to blend.
  9. Using a hand whisk, gradually stir in the liquid batter into the sifted flour/nut mixture. Do not overbeat.
  10. Using a ladle, pour the batter equally over the fruit.
  11. Place the pans on a baking sheet and bake in preheated oven for 20-25 minutes, or until puffed and golden.
  12. Dust with confectioner sugar and serve warm or cold.
Recipe by Cuisinicity at