Clafouti with apples
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Margarine |
| 3 | cups | Thinly sliced peeled Rome |
| . apples (about 1 large) | ||
| 6 | tablespoons | Nonfat sour cream |
| ⅓ | cup | Sugar |
| 2 | tablespoons | Grand Marnier or other |
| . orange-flavored liqueur | ||
| 2 | eaches | Eggs |
| ¼ | teaspoon | Ground cinnamon |
| 204 | xes | Calories (25% from fat) |
| 4⅞ | gram | Protein (4.9g) |
| 5⅔ | gram | Fat (5.7g) [sat 1.4g, mono |
| . 2.3g, poly 1.3g] | ||
| 34¼ | gram | Carbohydrates (34.2g) |
| 2 3/16 | gram | Fiber (2.2g) |
| 110 | milligrams | Cholesterol |
| ½ | milligram | Iron (.5mg) |
| 82 | milligrams | Sodium |
| 19 | milligrams | Calcium |
Directions
PER SERVING
Place margarine in a 9-inch glass pie plate. Microwave at HIGH 30 seconds or until margarine melts. Arrange apple slices in a circular pattern in pie plate; microwave at HIGH 2 minutes.
Combine sour cream, sugar, liqueur, and eggs; stir with a wire whisk until blended. Pour mixture over apples. Microwave at MEDIUM (50% power) 10 minutes or until set, rotating pie plate a quarter-turn every 3 minutes. Let stand 5 minutes; sprinkle with cinnamon. Serving size: 1 wedge.
From COOKING LIGHT magazine, June 1995 droolingly keyed by iris grayson Submitted By IRIS GRAYSON On 05-26-95