Lately, I’ve been craving desserts on a daily basis, and so in an effort not to get too crazy, I’ve been searching out healthier alternatives to satisfy my sweet tooth. I made these as a fast and healthy weeknight dessert, but the leftovers quickly became my morning snack over the following days. And why not? Eggs, milk, fruit and almonds? Perfect breakfast food!
These are decently healthier than the last version of clafoutis I posted with Amarena cherries and dark chocolate…which are delicious! But, here, I used lowfat milk instead of heavy cream and made them gluten free with the addition of almond flour in lieu of all-purpose. Everything (except the berries) gets whirred in a blender before a short rest period, so these are super quick to make and can’t be easier for clean up.
I don’t put a ton of sugar in these since I have them for breakfast, so you may need to sweeten them up a bit more if you like it on the sweet side or finish with a bit of powdered sugar or an extra drizzle of honey. If you are using peak season berries, they should be plenty sweet – I use frozen berries in the off-season months myself. Enjoy!
Yields 6 6-ounce ramekins
3/4 cup milk, lowfat or otherwise
1 tbsp vanilla extract
2 tsps almond extract
¼ cup honey or light brown sugar
¼ tsp salt
1/3 cup almond flour
1 ½ cups berries (blueberries, raspberries, strawberries or some combination)
cooking spray, for greasing
powdered sugar, for garnish (optional)
Preheat oven to 375° F.
In a blender, blend together eggs, milk, extracts, honey and salt. Add flour and blend for 10 seconds. Scrape down the sides and blend for another 10 to 15 seconds until flour is incorporated and there are no lumps. Rest batter in the refrigerator for a minimum of 15 minutes and up to overnight.
Grease the ramekins, and place on a large baking sheet. Place ¼ cup of mixed berries in each ramekin and top with an even amount of batter in each.
Transfer baking sheet into the oven and bake for 23-25 minutes until lightly browned, raised and the custard is set. Remove and let cool slightly before serving. Dust with powdered sugar, if desired.