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Pies & Pastries

Independence Clafouti
1/2 Tbsp. unsalted butter, softened
2/3 cup plus 1 Tbsp. sugar, divided
2 cups fresh or frozen (unthawed) pitted cherries
1 cup fresh or frozen (unthawed) blueberries
4 eggs
3/4 cup Cabot Greek-style low-fat plain yogurt
1/2 cup whole milk
11/2 tsp. vanilla extract
1/2 cup all-purpose flour
1/4 tsp. salt
confectioners' sugar, for dusting (optional)
Cabot whipped cream (optional)
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Independence Clafouti

Independence Clafouti

Independence Clafouti
  • Servings:Serves 8
  • Prep Time:20 minutes
  • Cook Time:30 minutes
1. Preheat oven to 400 degrees F. Grease a 10-inch pie pan or round baking dish (with at least 11/2-inch-high sides) with the butter. Sprinkle pan with 1 Tbsp. of the sugar to coat. Scatter cherries and blueberries in the dish.
2. In a large bowl, use an electric mixer on medium speed to beat eggs and remaining 2/3 cup of sugar until frothy, about 1 minute. Beat in yogurt, milk, and vanilla until blended. Add flour and salt and beat just until combined and smooth. Gently pour batter over fruit in the pan.
3. Bake in the middle of the oven until top is golden and center is set, about 25 to 30 minutes. The top will be puffed, but will deflate like a souffle as it cools. Serve warm or at room temperature. Just before serving, dust with confectioners' sugar if using. Scoop into shallow bowls and top with whipped cream if desired.
Source: Hannaford fresh Magazine, July - August 2014