I couldn’t let February go by without doing something with cherries since it is National Cherry month. Besides, I love cherries and what’s better than cherries and custard? This dish is easy to make and  it’s so lovely in a rustic way. I love how the cherry juice oozes up over the custard as it bakes and the cherries bob up to be seen too. Beautiful.


  • 1 bag (10 oz - 12 0z) frozen no sugar added black sweet cherries
  • 6 ounces (1/2 can) frozen unsweetened apple cherry juice concentrate (plain apple is ok too)
  • 1 tsp arrowroot powder
  • 1 1/4 cups skim or lowfat milk
  • 1/4 cup honey or brown rice syrup
  • 4 eggs
  • 1 tablespoon vanilla extract (I love vanilla flavor so I also scrape a vanilla bean in too)
  • 1/2 tsp fine sea salt
  • 1/2 cup spelt or whole wheat pastry flour
  • 1/3 cup finely ground almond meal flour (optional)*
  • olive oil to spray in pan


  1. Preheat oven to 350 degrees. Spray a  tart pan or baking dish, approximately 11 x 9, with olive oil.
  2. Place the cherries and juice concentrate in a bowl to thaw.
  3. In a large bowl whisk together the milk, honey, eggs, vanilla and salt. Add the flour and whisk until completely smooth.
  4. Add the arrowroot powder to the cherries and juice. Mix well.

    Pour cherries and juice into baking dish

  5. Pour the cherries and juice into the baking dish.

    Pour the batter over the cherries

  6. Pour the batter over the cherries. Do not stir.
  7. Place in the oven and bake 50 - 60 minutes until puffed and browned along the edges. A knife insered into the center should come out clean.
  8. Remove from the oven. The clafouti will fall a little after cooling.
  9. Spoon onto plates or in a bowl and enjoy while hot.

Nutritional Info:

Makes 6 servings.

Serving size about 1 1/2 cups.

Nutrients per serving:  Calories: 329.5, Cal. from Fat: 106, Total Fat: 12.5g, Sat. Fat: 1g, Carbs: 51g, Fiber: 8.5g, Sugars: 11g, Protein: 8g, Sodium: .5mg, Chol: 0mg


Clafouti is a great breakfast or brunch dish too. The optional almond meal flour is used in many clafouti recipes and it adds a different taste and texture that is really good. It does add fat, albeit good fat.

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