Low-Fat Cherry Clafoutis

I love Cherry Clafoutis, it's like a custard with cherries in it. This is a low-fat version and it's really good, despite the fact that it's "low-fat". Don't let those words scare you, because this is a wonderful dessert. I got this recipe from weight watchers, but I made a couple changes to it. I hope you all enjoy!


1 14 ounce can pitted dark cherries, drained
3 large egg(s)
3/4 teaspoon almond extract
1/8 teaspoon kosher salt
1 oz cognac
1 cup(s) 1% low-fat milk
2/3 cup(s) all-purpose flour
1/3 cup(s) powdered sugar
1/4 teaspoon powdered sugar, for garnish
6 tablespoons aerosol whipped cream


EDIT: July 28th, 2009
I used my own cherries, I took about 1 1/2 lbs to 2 lbs of cherries, and rinsed them, stemmed them, and slit the side of the cherries. Then I brought 2 cups water and 2 cups sugar to a boil, then cooked the cherries in the simple syrup for 20 minutes. Then I drained the cherries, and kept the syrup left over. Let the cherries cool a bit, then pinched the pit out, and cut the cherries in half.

I also tripled the recipe, and I used 2 cups whole milk, and 1 cup half and half and I tripled all the other ingredients.


Preheat oven to 375ºF. Coat a 10-inch pie plate with cooking spray.


Arrange cherries on bottom of prepared pie plate; set side.


In a large bowl, whisk eggs until frothy; whisk in extract, salt, cognac and milk. Add flour and 1/3 cup of sugar, a little at a time, whisking with each addition; mix until just combined. Pour mixture over cherries and bake for 10 minutes.


Reduce oven temperature to 300ºF and bake until center of clafoutis puffs up and a toothpick inserted in center comes out clean, about 35 minutes. Allow clafoutis to cool before sprinkling with 1/4 teaspoon of powdered sugar. Cut into 6 pieces and serve.