Raspberry Clafoutis

By bakers_delight85

Ingredients

• Cooking spray
• 1 Tbsp. plus 1/3 cup whole-wheat pastry flour
• 1-1/2 cups fresh or frozen (unthawed) raspberries (6 ounces)
• 1 large egg and 2 large egg whites, lightly beaten
• 1 cup low-fat milk (1%)
• 1/4 cup granulated sugar
• 1 Tbsp. melted butter, cooled
• 1 tsp. vanilla extract or raspberry liqueur
• 1/4 tsp. salt
• 1 Tbsp. turbinado sugar (such as Sugar in the Raw)

Details

Servings 6

Preparation

Step 1

Preheat the oven to 350 degrees F.
Spray a 9-inch pie plate or ceramic dish with cooking spray and coat with 1 Tbsp. of the flour, shaking off the excess. Scatter the raspberries on the surface of the dish and reserve.
In a medium-size bowl, combine the egg and egg whites, milk, granulated sugar, butter, vanilla or liqueur and salt and whisk to blend. Add the remaining 1/3 cup of flour and stir to incorporate, making sure not to overwork the batter. Pour the batter over the raspberries. Bake until the clafoutis is golden brown and the center is set, 45 to 50 minutes. Sprinkle with the turbinado sugar and serve immediately.