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Stone Fruit Clafoutis made with nonfat Greek yogurt instead of heavy cream! | theeverykitchen.com

Stone Fruit Clafoutis

A custard-style cake lightened up with the addition of Greek Yogurt. Recipe adapted slightly from The Greek Yogurt Kitchen by Toby Amidor.
Course Dessert
Cuisine French
Keyword Clafoutis, Stone Fruit Clafoutis
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 230 kcal
Author Toby Amidor, The Greek Yogurt Kitchen

Ingredients

  • 5 large eggs
  • 3/4 cup granulated sugar
  • 3/4 cup nonfat plain Greek yogurt
  • 1 cup 2% milk
  • 2 teaspoons vanilla extract
  • 1 tablespoon orange-flavored liqueur optional, such as Grand Marnier
  • 3/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1 pound stone fruits about 4, pitted and sliced
  • 1 tablespoon confectioner's sugar

Instructions

  1. Preheat oven to 375 degree F. Coat an 8-inch pie dish with cooking spray and set aside.
  2. In a large bowl, whisk together eggs, sugar, yogurt, milk, vanilla, and orange liqueur. Add the salt and flour and stir until the batter is mostly smooth.
  3. Pour the batter into the pie dish. Arrange the fruit slices on top of the batter. The should be slightly submerged.
  4. Bake on the center rack for 1 hour or until the middle is puffy and golden brown. Remove the clafoutis from the oven and let cool 10-15 minutes. The clafoutis will deflate as it cools.