This conversion was based on a classic Cherry Clafoutis recipe that I found here. My version has Rainier cherries instead of red cherries, because that is what grows on my wonderful tree. We were inundated with cherries this year, 20 pounds at least, and I wanted to try something new with some of them.
- 18 oz. fresh pitted cherries (about 3 cups)
- 4 large eggs
- 1 cup heavy cream
- 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 2 Tb. Fiberfit (equal to 1 cup sweetener)
- 1/4 tsp. salt
- 1/2 cup oat flour + 1 Tb. for pan
1. Preheat oven to 350 F.
2. Lightly grease a 10″ tart/quiche pan or deep dish pie plate with coconut oil.
3. Dust with the additional oat flour.
4. Fill the prepared baking pan with the pitted cherries (a single layer is fine, you are not looking to fill the pan.)
5. Combine the remaining ingredients in a bowl and whisk to mix completely, but DO NOT OVERMIX. (Best to add the flour last, after the other ingredients have been mixed.)
6. Pour blended mixture into baking dish over cherries.
7. Bake for 40-45 minutes, until a knife inserted near the center comes out clean and the top is lightly browned. Center should still be soft (jiggly) when removed from oven – do not overbake. Excellent warm OR cold!
12 servings – per serving: 99.6 calories; 5.7g fat; 8.9g carbohydrates (1.7g fiber; 3.8g sugar); 3.4g protein
*If you substitute granular Splenda for Fiberfit, it adds 2 carbs PER SERVING while reducing the dietary fiber.