The classic clafoutis (fruit tart) is naturally richer with batter. But as I learned from Dr. Miracle, the flourless version properly seasoned, can give you the impression of indulgence with far fewer calories. A tiny scoop of ice cream is a good countermeasure, too. I often prepare this dessert at home when I want to compensate for the richness of an earlier course and to inject some fruit nutrients and fiber into the meal.
INGREDIENTS
12 plums
1 tablespoon lemon juice
1 tablespoon sugar
1/4 teaspoon cinnamon
1 teaspoon butter
Yield: 4 Servings
RECIPE
Wash the plums and quarter them. Pour the lemon juice over and marinate for 10 minutes.
Mix the sugar with the cinnamon. Warm the butter in a nonstick frying pan and add the plums. Sprinkle with the sugar-cinnamon mixture.
Cook over low flame till just tender but not mushy (a bit al dente is best). Serve at room temperature with or without ice cream.