Cherry Clafouti.
Ingredients.
1 (12-ounce) bag frozen dark sweet cherries, thawed and drained
4 teaspoons yogourt
1 teaspoon orange extract
1/2 teaspoon vanilla
1 teaspoon grated lemon zest
1/3 cup granulated sugar, plus 6 teaspoons
Pinch of salt
1 cup skim milk
3/4 cup all-purpose flour
Powdered sugar, for dusting
Preparation.
Preheat oven to 375F (190C).
Butter six 6-ounce individual quiche dishes. Divide cherries equally over the bottom of each dish.
In a large bowl, whisk together the yogourt, orange extract, vanilla, lemon zest, 1/3 cup sugar and salt. Slowly blend in milk.
Add flour and whisk until slightly lumpy.
Pour batter over cherries and place dishes in the oven. Bake for 30 to 35 minutes until the tarts are golden and puffy.
Sprinkle 1 teaspoon of sugar over the top of each and bake 5 additional minutes. Cool dishes on wire rack for 15 minutes. Serve warm or at room temperature. Sprinkle with powdered sugar.