|
Nutrition Information |
Per serving |
|---|---|
|
Energy (kJ/kcal) |
1408kJ/340kcal |
|
Protein (g) |
10.7g |
|
Carbohydrate (g) |
33.2g |
|
Of which sugars (g) |
21.0g |
|
Fat (g) |
19.0g |
|
Of which saturates (g) |
10.4g |
|
Of which mono-unsaturates (g) |
5.5g |
|
Of which poly-unsaturates (g) |
1.2g |
|
Salt (g) |
0.2g |
|
Fibre (g) |
2.5g |
Cherry Clafoutis
Serves 8
Preparation Time:
Cooking Time:
Ingredients:
-
1.25 kg frozen morello cherries
-
4 heaped tablespoons SPLENDA® Granulated Sweetener
-
5 eggs
-
120g plain flour
-
600ml light single cream
-
200ml skimmed milk
-
1 teaspoon of vanilla extract
-
1 knob of light margarine, for greasing
Method
- Defrost the cherries for 1 hour. Drain and pat them dry with a kitchen towel
- Preheat the oven to 160°C (Gas Mark 3)
- Beat the SPLENDA® Granulated Sweetener and eggs in a bowl until pale
- Add the flour, single cream and milk
- Add the vanilla extract and mix everything together well
- Grease the baking dish
- Place the cherries on the base of the dish
- Pour the batter mixture over the cherries
- Place in the oven and bake for 35 minutes
- Remove from the oven and serve either lukewarm or cold
Tip:
You can replace cherries with raspberries (crush 250g raspberries with a fork and mix into the batter).
