Raspberry Clafoutis
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Raspberry Clafoutis - Healthy fruits, embedded in delicious dough: The way a dessert should taste!
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
290
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 290 cal. | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 18.5 μg | (41 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 406 mg | (10 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 223 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Raspberries (Fresh or frozen)
- 4 eggs
- 70 grams powdered sugar
- 90 grams Pastry flour
- 225 milliliters
- 1 tsp butter (5 grams)
Preparation steps
1.
Rinse fresh raspberries and pat dry gently or thaw frozen raspberries.
2.
Brush 4 round, ovenproof ramekins (about 7 cm/2 3/4 inches in diameter) with butter.
Beat the eggs with 60 grams (2 ounces) of powdered sugar until fluffy. Stir in the flour and milk to make a smooth batter. Pour the batter into the ramekins.
3.
Scatter the raspberries evenly over the batter, pressing lightly into the batter. Bake in an oven preheated to 250°C (approximately 475°F) until golden brown, about 25 minutes.
4.
Let cool to room tempeature. Serve in the ramekins, sprinkled with powdered sugar.
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