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1g
fiber
•
158mg
3g
fat
sat.
•
10g
fat
•
8g
pro.
serving:
per
or
cream
ice
vanilla
cream,
before
minutes
10
for
golden
and
puffed
is
clafoutis
an
for
bake
to
Continue
sugar.
evenly
sprinkle
minutes,
preheated
the
in
Place
cherries.
dish.
baking
prepared
the
and
smooth
be
will
mixture
Blend
cinnamon.
and
flour,
evaporated
the
Add
nuts.
and
Cover
jar.
blender
the
in
sugar.
granulated
butter.
melted
the
with
dish
325°F.
to
oven
Preheat
oven.
frozen)
using
if
reconstituted)
(not
flavor)
best
gives
(toasted
divided
sugar,
melted
servings
quoi."
sais
ne
"je
certain
finely
added
have
We
used.
plums,
cherries,
with
made
be
Clafoutis
calc.
•
113mg
sod.
•
92mg
chol.
•
•
23g
carb.
•
fat)
from
(40%
211
Calories
information
Nutritional
desired.
as
yogurt
whipped
sweetened
with
Serve
cool
and
oven
the
from
Remove
the
until
minutes,
20
to
15
of
teaspoons
2
remaining
35
After
minutes.
35
for
bake
the
over
batter
the
pour
of
bottom
the
in
cherries
overblend.
not
Processor;
Food
on
seconds
salt,
brandy,
vanilla,
eggs,
the
chop
to
Chop
on
times
nuts
the
and
sugar
the
of
the
of
teaspoons
gratin
or
baker
oval
six-cup
the
of
middle
the
in
rack
(thawed
cherries
pitted
ounces
cinnamon
ground
teaspoon
flour
all-purpose
salt
teaspoon
amaretto
or
brandy
tablespoon
extract
vanilla
tablespoon
eggs
cream
heavy
milk
fat
low
evaporated
hazelnuts
or
almonds
ounce
granulated
teaspoons
4
+
butter,
unsalted
teaspoons
8
Makes
that
for
hazelnuts
or
almonds
be
may
berry
other
any
or
pears
can
dessert
French
country
traditional
Cherry
Classic
12
26g
fat
curls.
chocolate
frozen
be
may
serving.
covered,
chill,
brown.
about
uncovered,
additional
jiggly.
slightly
the
with
55
for
oven
and
oven
halfway
reach
Carefully
the
of
the
Arrange
do
–
creamy
foam
just
10
for
discard
and
cream,
milk,
is
chocolate
15
pulse
the
through
cup
¼
Place
the
With
2
with
Dust
a
Brush
chocolate
the
Arrange
Cover
jar.
morsels/chunks,
12
over
simmer
¼
cup
½
325°F.
to
oven
8
¹⁄
hot
keep
boil;
1
Place
dishes.
1
large
3
cup
¼
cup
¾
1
cup
¼
chocolate
2
ground
Crème
peaches,
This
4g
fiber
•
79mg
calc.
•
40mg
sod.
sat.
•
46g
fat
•
4g
pro.
•
21g
carb.
•
serving:
per
information
Nutritional
and/or
cream
whipped
Crème
de
Pots
Chocolate
or
warm,
Serve
cool.)
they
completely,
cool
to
be
still
may
centers
set,
be
325°F
preheated
in
Bake
ramekins.
to
water
hot
add
and
oven
each
into
mixture
chocolate
until
liquid
off
pour
and
separator
foam
off
Spoon
seconds.
45
until
blend
and
stream
cream
heavy
hot
the
add
Mix.
on
seconds
20
for
blend
the
chop
to
times
15
blender
the
in
powder
espresso
chocolate
the
Place
a
to
bring
and
saucepan
Preheat
oven.
of
center
in
a
to
water
of
cups
4
Bring
crème
de
pots
or
ramekins
extract
vanilla
beaten
lightly
powder
espresso
sugar
granulated
or
morsels
chocolate
servings
8
Makes
de
Pots
Chocolate
SAUCES
DESSERTS/DESSERT
•
308mg
chol.
•
fat)
from
(80%
510
Calories
freshly
with
garnished
hours.
3
least
at
cold,
until
as
set
will
(They
hour.
1
rack
a
to
ramekins
Transfer
will
Edges
minutes.
60
to
the
of
sides
the
up
in
pan
Place
ramekins.
the
of
amounts
equal
Pour
vanilla.
in
Stir
remains).
fat
a
in
put
also
(may
about
melted,
completely
steady
slow
a
in
lid
pour
Purée,
on
running
blender
and
yolks
egg
the
Add
finely.
somewhat
to
10
Chop
on
pulse
and
and
sugar,
granulated
boil.
not
do
–
heat
medium
a
in
cream
heavy
Place
rack
Arrange
reserve.
and
pan.
3-inch
x
9
x
13
a
in
5-ounce
eight
ready
Have
pure
teaspoons
2
yolks,
egg
large
7
instant
teaspoon
1
tablespoons
2
(½-inch)
chunks
semisweet
ounces
8
cream
heavy
cups
3
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