Rhubarb
Clafoutis
Serves: 6
Total 14 pts, 2.5 pts per serving
Mix 700g (1 1/2lb) rhubarb, cut into 5cm lengths with 75g (3oz) caster sugar, place in a 9-inch baking dish and bake at 190C/gas 5 for 20-25 mins until tender. Drain off the excess juice.
Whisk 3 medium eggs with 40g (1 1/2oz) caster sugar for 2 mins until thickened and frothy. Sift over 50g (2oz) plain flour and a pinch of salt, then add 425ml (15 fl oz ) skimmed milk and 10g/1/2 oz dried skimmed milk powder, plus 1 tsp vanilla extract. Whisk again until smooth. Pour over the rhubarb in the dish, scatter with 10g (1/2 oz) flaked almonds and bake in the oven for
30-35 minutes until the batter is golden brown, puffed up and firm to the touch. Let the clafoutis cool for about 20 minutes before serving as it is best eaten warm rather than straight from the oven. Dust with icing sugar and serve with a little single cream or low fat vanilla ice cream, if you have the points
If you make it with a 411g can of apricots in juice (drained), the points per serving are 2pts.
Total 14 pts, 2.5 pts per serving
Mix 700g (1 1/2lb) rhubarb, cut into 5cm lengths with 75g (3oz) caster sugar, place in a 9-inch baking dish and bake at 190C/gas 5 for 20-25 mins until tender. Drain off the excess juice.
Whisk 3 medium eggs with 40g (1 1/2oz) caster sugar for 2 mins until thickened and frothy. Sift over 50g (2oz) plain flour and a pinch of salt, then add 425ml (15 fl oz ) skimmed milk and 10g/1/2 oz dried skimmed milk powder, plus 1 tsp vanilla extract. Whisk again until smooth. Pour over the rhubarb in the dish, scatter with 10g (1/2 oz) flaked almonds and bake in the oven for
30-35 minutes until the batter is golden brown, puffed up and firm to the touch. Let the clafoutis cool for about 20 minutes before serving as it is best eaten warm rather than straight from the oven. Dust with icing sugar and serve with a little single cream or low fat vanilla ice cream, if you have the points
If you make it with a 411g can of apricots in juice (drained), the points per serving are 2pts.
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