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Wednesday, August 4, 2010

Blueberry Yogurt Clafouti

This delicious dessert is a healthy alternative to blueberry pies that commonly contain a large amount of refined carbohydrates. My recipe contains no white flour or sugar. It is mostly fruit, yogurt, milk and eggs, and it calls for only small amounts of whole wheat flour and honey.

The texture is soft, between a custard and a pancake. Because you don’t have to bother with a crust, you can mix it up in minutes. Made ahead and served at room temperature, it’s a perfect picnic dessert.

Take advantage of the season now that blueberries are abundant, inexpensive, and perfectly ripe. Choose organic blueberries because this fruit is now on the list of the Dirty Dozen most contaminated produce items.

Organic butter or cold-pressed coconut oil for the baking dish
2 pints fresh blueberries
2/3 cup whole milk plain yogurt from grass-fed cows
2/3 cup whole milk from grass-fed cows
2 eggs from pasture-raised chickens
1/2 cup whole wheat pastry flour
1/4 cup raw honey
Pinch sea salt

Preheat the oven to 375F.

Coat a 10-inch round baking dish with butter or coconut oil to prevent the clafouti from sticking.

Wash the blueberries and pick them over to remove any stems or bad berries. Arrange them in the bottom of the prepared baking dish. 

Whisk together the yogurt, milk, eggs, honey and sea salt until thoroughly combined. Add the flour and whisk again until smooth. Do not over-mix. Pour the mixture over the blueberries.

Bake for 50 to 55 minutes, until the clafouti is puffed up and golden brown and a clean knife inserted into the center comes out clean. Cool completely before serving.

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