Summer berries are on the prowl and I can’t get enough of them. My father has raspberry bushes back in Indiana and I remember picking them as a child. My mother would make (and still does make) the most wonderful raspberry freezer jam from those fresh-picked berries and as a child I would pick the berries for her. Careful not to smoosh the delicate flesh with my clumsy fingers, I would put one in the tiny bucket and then one to my lips. The juicy sweet tartness of the berry was one of my most favorite tastes on earth. I felt as if the whole world melted around that berry and I could spend all day basking in its delight.
To this day I have not tasted another raspberry as good as those from my father’s garden. I suspect I never will. That does not mean I don’t still revel in gorging myself on them when they are in season!
I recently made a decision to rejoin Weight Watchers. I needed a reality check and honestly a bit of a kick in the ass. I just was not really holding myself accountable as I should and had spent more time off the bandwagon than on. In the past, the program and support from meetings have made a huge difference in how I feel about myself and my health. I’ve always been a supporter of the program and I’m super excited to be a member again! And you know what one of the best parts is? All fruit is 0 Points+! How amazing is that?
So along with the nutritional information provided with each of my recipes I will also provide Weight Watchers Points+ that I have calculated. I hope this is as helpful for many of you as it is for me!
This recipe for Raspberry Pine Nut clafoutis came out of my desire to create an easy and simple dessert. (As you may know baking is not really my strong suit!) The clafoutis is similar to an egg custard pie but incredibly easy to put together. This particular recipe just happens to be gluten-free as well! I substituted Bob’s Red Mill Gluten-Free Oat flour for regular flour because of the lower Points+ value. You can also use just about any fruit you want in this recipe but I loved how the sweet raspberries complemented the custardy texture of this dish.
Raspberry Pine Nut Clafoutis
Servings:6 • Size: 1/6th of pie • Weight Watcher Points+: 4
Calories: 145 • Fat: 5g • Carbs: 23g • Fiber: 2.5 • Protein: 6g
Sugars: 15g • Sodium: 142g • Cholesterol: 40mg
- ½ cup gluten free oat flour (like Bob’s Red Mill)
- ¼ teaspoon salt
- 2 large egg whites
- 1 large egg
- ¼ cup honey
- ¾ cup nonfat milk
- ½ teaspoon lemon extract
- 1 Tablespoon butter, divided
- 1 cup raspberries
- 1/8 cup toasted pine nuts
Preheat oven to 425 degrees.
Whisk together the oat flour, salt, egg whites, egg, honey, milk and lemon extract. Melt ½ the butter and whisk into batter until smooth.
Heat 10 inch cast-iron or oven safe skillet over medium low heat and melt the remaining butter, making sure to coat the bottom and sides with the butter. Remove from heat.
Pour the batter into the skillet and scatter the raspberries and pine nuts over the top. Bake in the preheated oven 18-20 minutes or until the edges are golden brown and the center has puffed up.
Cut into six pieces and serve immediately.