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 Time15minutes
Cook Time1hour
Total Time1hour15minutes
Servings8slices
Calories230kcal
AuthorToby Amidor, The Greek Yogurt Kitchen
Ingredients
5large eggs
3/4cupgranulated sugar
3/4cupnonfat plain Greek yogurt
1cup2% milk
2teaspoonsvanilla extract
1tablespoonorange-flavored liqueuroptional, such as Grand Marnier
3/4cupall-purpose flour
1/8teaspoonsalt
1poundstone fruitsabout 4, pitted and sliced
1tablespoonconfectioner's sugar
Instructions
Preheat oven to 375 degree F. Coat an 8-inch pie dish with cooking spray and set aside.
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.
Pour the batter into the pie dish. Arrange the fruit slices on top of the batter. The should be slightly submerged.
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.