Seasonal Fruit Clafouti
|Ripe peaches/Pears / nectarines / combination||4|
|Sugar substitute/Granulated fructose||1 Teaspoon (Brown Or White)|
|Egg substitute/2 eggs, beaten||1⁄2 Cup (8 tbs)|
|Ricotta cheese||2⁄3 Cup (10.67 tbs) (Regular Or Low Fat)|
|Margarine/Butter||2 Tablespoon, melted and cooled|
|Vanilla extract||1 Teaspoon|
|All purpose flour||2 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Sugar substitute/1 tablespoon granulated fructose||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
Preheat oven to 375Â°.
Lightly butter or oil an 8- or 9-inch ovenproof pie plate.
Peel the fruit.
Slice and arrange the fruit in the pie plate, using a pinwheel design.
If you are using a combination of fruits, alternate them.
Lightly sprinkle 1 teaspoon of sugar substitute over the fruit.
In a medium bowl, beat together the egg substitute, ricotta cheese, margarine, and vanilla.
In a small bowl, whisk together the flour, salt, cinnamon, and sugar substitute.
Add to the wet ingredients.
Beat until light and smooth.
Test for sweetness, adding more sweetener if necessary.
Spoon over the fruit, making sure all pieces are coated.
Top with nutmeg.
Bake for 35 to 50 minutes until lightly browned.
Insert knife to see if it comes out clean.
When done, remove from oven and serve warm or cold.