Title: French Apple Clafouti
Categories: Diabetic Dessert Fruit
Yield: 8 Sweet ones
| 4 | c | Granny Smith sliced peeled =OR=- |
| 4 | c | Rome apples; sliced peeled |
| 1 1/2 | c | Whole milk; |
| 4 | | Eggs; |
| 1/2 | c | All-purpose flour; sifted |
| 1/4 | c | Sugar; |
| 1 1/2 | ts | Pure vanilla extract; |
Preheat oven to 350 degrees. Use a 10" nonstick deep pie plate or spray
the pan with vegetable pan-coating. Arrange apple slices evenly in pan.
Use a blender or food processor to combine milk and eggs. Add remaining
ingredients and blend for 5 seconds. Scrape down sides of blender with a
spatula and blend until ingredients are mixed together, about 30 seconds. A
bowl and whisk can be used to prepare batter by hand. Spread the batter
over the apples. Bake for 1 hour or until custard forms and the cake tests
done by inserting a toothpick form and the test done by inserting a
toothpick that comes out clean. Serve warm or at room temperature. Food
Exchange per serving: 1 FRUIT EXCHANGE + 1/2 WHOLE MILK EXCHANGE; CAL: 148;
CHO: 22g; PRO: 5g; FAT: 5g; SOD: 57mg; CHOL: 143mg; LOW-SODIUM DIETS: This
recipe is excellent. Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.;M.S. and Katharine Middleton Brought to you and yours via
Nancy O'Brion and her Meal-Master.