Tuesday, March 1, 2016
Ahh to the praises of the French clafouti! It is such a wonderful way to use up over ripe fruit and an oh so simple dessert to make even on a whim at the end of a busy day.
This is my latest low carb version of Clafouti which is essentially a tweaked version of a low carb crepe recipe and a rather ingenious idea ~ In my humble opinion~ since calfouit is essentially a crepe batter.
2 cups blueberries
zest of 1 or 2 lemons
1 tablespoon fresh lemon juice
1/3 cup equivalent to sugar (plus 1 tablespoon equivalent of sugar for bottom of of pan) Stevia or Truvia)
4 ounces cream cheese
pinch of salt
butter for pan
Preheat oven to 400
Butter an 8 by 8 inch cake pan and sprinkle 1 tablespoon of sugar equivalent on bottom.
Add the blueberries to the pan and then zest and lemon juice to the blueberries
In a blender mix together the eggs, cream cheese, salt, and sugar until smooth.
Pour over berries and bake for 20-25 minutes or until golden brown and set!
Add more zest on top of the clafouti at the end if you like.