French Apple Clafoutis


4 cup granny smith or rome apples; peeled & thinly sliced
1 1/2 cup milk
4  eggs
1/2 cup all-purpose flour; sifted
1/4 cup sugar
1 1/2 teaspoon pure vanilla extract

Preheat oven to 350 degrees.

Use a 10″ nonstick deep pie plate or spray the pan with vegetable pan-coating.  Arrange apple slices evenly in pan. Use a blender or food processor to combine milk and eggs. Add remaining ingredients and blend for 5 seconds.  Scrape down sides of blender with a spatula and blend until ingredients are mixed together, about 30 seconds. A bowl and whisk can be used to prepare batter by hand.

Spread the batter over the apples.  Bake for 1 hour or until custard forms and the cake tests done by inserting a toothpick that comes out clean. Serve warm or at room temperature.

Also try firm but ripw pears, peaches or plums.

Food Exchange per serving: 1 1/2 fruit + 1 medium fat-meat

Source:  The Art of Cooking for the Diabetic

8 servings

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