Dessert

Italian Raspberries Ricotta Clafoutis is for Dessert.

Italian Raspberries Ricotta Clafoutis takes 10 minutes to prepare.

Italian Raspberries Ricotta Clafoutis takes 40 minutes to cook.

Italian Raspberries Ricotta Clafoutis makes 8 servings.

The ingredients for Italian Raspberries Ricotta Clafoutis are:

3 cups fruit ( or less)
4 eggs
8 T Xylitol
7 oz ricotta cheese (Used part skim)
Pinch of salt

Here is how you make Italian Raspberries Ricotta Clafoutis:

Either use small serving dishes (8) or a large casserole dish and divide. I used 1 tablespoon unsalted butter , heated in microwave and swirled around dish. Added 1 tablespoon xlitol to butter and swirled it around the bottom. I put the fresh (if frozen you will want to thaw and dry off the liquid) raspberries(can use cherries, apples, pears, plums and other fruit) on bottom. Mix the rest of the ingredients in the blender untill well blended. Pour into casserole dish, over the berries. Place in pre heated oven of 350 for 30-40 minutes. Watch for even browning on top as well as even raising,,,somewhat like a souffle. Makes 8 servings. try to eat Luke warm...not hot Number of Servings: 8Recipe submitted by SparkPeople user SCHWANDE.

The nutritional information for Italian Raspberries Ricotta Clafoutis is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 117.1

• Total Fat: 4.7 g
• Cholesterol: 119.4 mg
• Sodium: 66.7 mg
• Total Carbs: 12.2 g
• Dietary Fiber: 3.1 g
• Protein: 7.9 g

The dietary needs meet for Italian Raspberries Ricotta Clafoutis is Gluten Free