French apple clafouti

Yield: 8 sweet ones

Measure Ingredient
4 cups Granny Smith sliced peeled =OR=-
4 cups Rome apples; sliced peeled
1½ cup Whole milk;
4 \N Eggs;
½ cup All-purpose flour; sifted
¼ cup Sugar;
1½ teaspoon Pure vanilla extract;

Preheat oven to 350 degrees. Use a 10" nonstick deep pie plate or spray the pan with vegetable pan-coating. Arrange apple slices evenly in pan.

Use a blender or food processor to combine milk and eggs. Add remaining ingredients and blend for 5 seconds. Scrape down sides of blender with a spatula and blend until ingredients are mixed together, about 30 seconds. A bowl and whisk can be used to prepare batter by hand. Spread the batter over the apples. Bake for 1 hour or until custard forms and the cake tests done by inserting a toothpick form and the test done by inserting a toothpick that comes out clean. Serve warm or at room temperature. Food Exchange per serving: 1 FRUIT EXCHANGE + ½ WHOLE MILK EXCHANGE; CAL: 148; CHO: 22g; PRO: 5g; FAT: 5g; SOD: 57mg; CHOL: 143mg; LOW-SODIUM DIETS: This recipe is excellent. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.;M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master.

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