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Sugar Free Cherry Clafoutis with Splenda


Cherry Clafoutis

This gorgeous silky classic French baked dessert is traditionally made with black cherries and arranged in a buttered dish with a thick flan like batter. The bonus of my version is that it's sugar free and uses Splenda, a low calorie alternative instead, making it healthier for you.

Splenda Sugar Alternative is a low calorie table top sugar alternative made with sucralose. It's available in tablet form as Splenda Sweet Mini's ideal for drinks and also a granulated form which can be used spoon for spoon just like sugar - and that's the one I used in this Cherry Clafoutis. Splenda is 10 times lighter than normal sugar so you only need to use a tenth of the sugar quanity when following your favourite recipes.

Cherry Clafoutis

TOP TIPS FOR MAKING THE CLAFOUTIS

  • Use other fruit like raspberries and blackberries instead of cherries.
  • If you are using ordinary sugar and not Splenda, use 100g of caster sugar in the batter and dust with icing sugar when it is out of the oven.
  • Eat warm with fresh cream.

OTHER BAKED DESSERT RECIPES YOU MIGHT LIKE...

Cherry Clafoutis

SUGAR FREE CHERRY CLAFOUTIS


Sugar Free, Dessert
Dessert
Yield: 6Pin it

Sugar Free Cherry Clafoutis

A sugar free cherry clafoutis recipe
prep time: 10 minscook time: 25 minstotal time: 35 mins

ingredients:

  • 400g Cherries, pitted ( I use an icing nozzle to pit the cherries!)
  • For the batter:
  • 50g Ground Almonds
  • 2 TBSP Plain Flour
  • 1 heaped TBSP Splenda Sugar Alternative (granulated)
  • Eggs
  • 250ml Double Cream

instructions

Step 1: Preheat the oven to 190 C (170 C Fan) and butter a 23cm flan dish. Place the pitted cherries into the flan dish.
Step 2: Mix all the other ingredients together (use a whisk) then pour over the cherries.
Step 3: Bake for 25 minutes or until brown on top.
Step 4: Eat warm with cream.




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Cherry Clafoutis

Beth Sachs
1 Comments
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1 comment:

  1. YUM! I think I'll try it with coconut flour and peaches! Fresh, local peaches are everywhere here right now! THANKS!

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