 |
| Cranberry Apple Clafouti |
I received free samples
from Cumberland Packing Corp., maker of Monk Fruit In The Raw. By posting this recipe
I am entering a recipe contest sponsored by Cumberland Packing Corp. and am
eligible to win prizes associated with the contest. I was not compensated for
my time.
Monk Fruit In The Raw is a new sugar alternative. It is made
from vine-ripened monk fruit and has zero calories, yet tastes like sugar. Each
one teaspoon serving contains less than 2 calories, which the FDA considers “zero.”
Monk fruit extract is combined with maltodextrin so that cooks can create the
perfectly sweet taste that measures cup for cup like granulated sugar. Here's a photo of the package of Monk Fruit In The Raw Bakers Bag.
 |
| Monk Fruit In The Raw Bakers Bag |
The package indicates that cooks can use Monk Fruit
In The Raw for all of the sugar in drinks, like lemonade or tea, and most sauces
and dressings. They recommend that you replace only half of the regular sugar
in baked goods, as granulated sugar is important for moisture, browning, and
rising in most baked goods. Another tip they offer is to check for doneness of
baked goods a little earlier than given in the recipe to ensure the finished product is
moist. For many more tips from Monk
Fruit In The Raw, click here.
This site includes information on how to convert recipes made with sugar and
other sweeteners, how to use it in beverages, equivalents when working with
Monk Fruit In The Raw packets, how to use it in frozen dessert, breakfast items,
and baked desserts, as well as non-baked desserts.
Cranberries are one of my
favorite holiday foods. I love the taste and color and they add such a
festive note to holiday meals. I usually make homemade cranberry sauce. And, I
love cranberry desserts.
Cranberries are tart and require a fair amount of sugar to
make them tolerable. So, when I decided to test Monk Fruit In The Raw Bakers
Bag, I thought its use in a cranberry dish would be perfect. It would counter
the tartness of the cranberries, without adding all the calories that comes
with granulated sugar.
Clafouti, pronounced clah-foo-tee, is a dessert typically found in parts of rural France. I have
seen the word spelled with and without an “s” at the end. Clafouti is often made
with fresh cherries. Clafouti takes its name from clafir, a dialect French word
meaning “to fill.” It’s a cross between a puff pancake (or Dutch baby) and a
custard. Julia Child has a wonderful recipe for a cherry clafoutis that can be
found here.
In this recipe, I used Monk Fruit In The Raw for all of the
sugar that is combined with the cranberries, as the purpose is generally to
counter the tartness of the cranberries. Then I used granulated sugar in the
batter mixture, as the sugar is needed to help with browning and rising of the custard
mixture of the clafouti.
Here is the full recipe.
------------------------------------------------------------------------------------------------------------------------------------------
Cranberry Apple
Clafouti
Ingredients:
Non-stick
cooking spray
1
cup + 2 tablespoons Monk Fruit In The Raw Baker’s Bag, divided
1/4
cup orange juice
1
teaspoon freshly grated orange peel
2
cups fresh or frozen whole cranberries
1
large apple, cored, peeled and sliced into very thin wedges
3
large eggs
1
cup nonfat milk
1/3
cup granulated sugar
1/2
cup all-purpose flour
1/2
teaspoon vanilla extract
Directions:
Preheat oven to 350 degrees. Coat 9-inch round baking dish
with cooking spray.
In a medium saucepan combine one cup of Monk Fruit Sugar In
The Raw with orange juice and peel; cook over medium heat until sugar is
dissolved, stirring constantly. Add the cranberries. Bring to a boil over
medium-high heat. Cook for 4 minutes or until cranberries pop, stirring
frequently. Pour cranberry mixture into bottom of prepared baking dish. Top
cranberry mixture with apple slices, arranged in a single layer, slightly
fanned out.
Combine eggs, milk, flour, granulated sugar, flour, and
vanilla extract in a blender; blend until smooth. Pour slowly over apples in
baking dish.
Bake until clafouti is puffed, light brown, and firm to the
touch, 35 to 40 minutes. Let cool 10 minutes on wire rack. Dust the top with 2
tablespoons Monk Fruit In The Raw. Serve warm.
Makes 6 servings.
Nutrition Information
per Serving:
170 calories, 3 g total fat, 1 g saturated fat, 94 mg
cholesterol, 2 g dietary fiber, 6 g protein, and 54 mg sodium. One serving of
this low cost recipe provides an excellent source of vitamin C and a good
source of riboflavin.
Cost per Serving:
$0.89
Pricing Note: all ingredients were at “regular” prices
except cranberries which were on sale for $2.50 per 12-ounce bag. Monk Fruit in
the Raw can be purchased online at www.intheraw.com.
---------------------------------------------------------------------------------------------------------------------
Here are some prep photos:
 |
Prep Photos
|
Be sure to check out these other recipes that use Monk Fruit In The Raw.
