An original French dessert recipe of my grandmother's, tweaked a bit to be lower in fat! It's best made with fresh fruit and is delicious with a dollop of lite whipped topping.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 10 inch tart pan, or a similar sized baking dish.

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  • Spread out the cherries in the bottom of the prepared pan, and set aside. In a small bowl, whisk together the flour, salt and sugar. In a medium bowl, whisk together the egg whites, milk and cream. Stir in the kirsch and vanilla bean. Gradually whisk in the flour mixture until smooth. Remove the vanilla bean from the batter, and pour it over the cherries.

  • Bake for 45 minutes in the preheated oven, or until puffed and browned. Let cool until the top sinks in slightly. Dust with confectioners' sugar before serving.

Cook's Notes:

If you want to make it the original way, not low fat, just use regular milk and butter and 4 large eggs.

Tips

Also, to substitute for kirsch, you may use the juice from 5 squashed cherries or use 1 tablespoon of cherry syrup.

Nutrition Facts

270.3 calories; 6.6 g protein; 29.2 g carbohydrates; 45.2 mg cholesterol; 225.3 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/25/2004
This recipe is delicious! The crust is light and airy and the cherries are wonderfully juicy. Also try plums. Anyone fan of sweets will love this recipe! It's not at all tart and not too rich. Perfect! Read More
(27)

Most helpful critical review

Rating: 3 stars
08/26/2006
This recipe was just okay for me. There is a lot of prep time if you need to pit the cherries yourself. I found that I had to cook it almost 20 minutes longer than the recommended time. Overall I didn't feel there was the flavour return for the amount of time that was put into making it and waiting for it to bake. Read More
(10)
18 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
09/25/2004
This recipe is delicious! The crust is light and airy and the cherries are wonderfully juicy. Also try plums. Anyone fan of sweets will love this recipe! It's not at all tart and not too rich. Perfect! Read More
(27)
Rating: 5 stars
09/25/2004
This recipe is delicious! The crust is light and airy and the cherries are wonderfully juicy. Also try plums. Anyone fan of sweets will love this recipe! It's not at all tart and not too rich. Perfect! Read More
(27)
Rating: 5 stars
12/01/2004
Excellent recipe. A few quick words: I used 1 cup egg substitute a LITTLE less than 1 cup but more than 3/4 cup of soymilk. I've never used kirsch in my clafouti so I just left it out. The dessert was still delicious and sweet and tastes just like a clafouti should. Also I baked for only 35 minutes - it starts to brown quickly. Great overall! Delicious taste. Read More
(25)
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Rating: 4 stars
04/04/2011
I can't believe I ate the whole Thing. Used Cherries from a Jar... Read More
(12)
Rating: 3 stars
08/26/2006
This recipe was just okay for me. There is a lot of prep time if you need to pit the cherries yourself. I found that I had to cook it almost 20 minutes longer than the recommended time. Overall I didn't feel there was the flavour return for the amount of time that was put into making it and waiting for it to bake. Read More
(10)
Rating: 5 stars
07/28/2009
I loved this recipe. Used fresh figs They were a wonderful compliment.And I even got many myself!!!! Read More
(10)
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Rating: 4 stars
10/21/2010
I took the other reviewers recommadations to heart as I made this dish for a work party my parents are having tonight even though I will not be able to sample this due to my allergies it smells just delightful! I only used 1 pound of cherries(and the trick to pitting them is stem them then take a bobby pin in the stem whole and then pop that cherry) I also only used 4 tablespoons of heavy cream and it took exatly 45 minutes to the dot in the oven. A real looker. Read More
(9)
Rating: 3 stars
09/05/2006
This was really easy to make but I wasn't totally crazy about it -- not as flavorful as I'd hoped it would be. Read More
(9)
Rating: 4 stars
11/17/2011
This recipe was great but I used Aunt Jemimah pancake mix and fresh sweet cherries which made it more flavorful. Read More
(3)
Rating: 2 stars
06/29/2016
I was kind of amazed that it called for 8 egg whites with very little flour sugar etc. It looked beautiful but tasted like a half baked omelet. I like the idea but I definitely think that it needs more substance. Read More
(1)