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Categories:Viewed: 33 - Published at: 4 years ago
Ingredients
- 3 large eggs, lightly beaten
- 3/4 cup sugar
- 3/4 cup all-purpose flour
- 1 cup low-fat milk
- 3 Tbs. nonhydrogenated margarine or unsalted butter, melted
- 1/2 tsp. grated lemon zest
- 18 tsp. salt
- 2 small ruby grapefruit, or 1 small ruby grapefruit and 1 orange
- 1 Tbs. turbinado sugar
Method
- Beat eggs in large bowl with wire whisk.
- Whisk in sugar, then flour.
- Whisk in milk, margarine, lemon zest, and salt.
- Let stand 30 minutes at room temperature.
- Cut ends off grapefruit, and stand on cutting board.
- Remove peel and pith around sides of grapefruit with serrated knife so pulp is visible.
- Take peeled grapefruit in one hand, and slice pulp segments away from fruit membranes with other hand.
- Repeat with remaining grapefruit.
- Preheat oven to 350F.
- Coat 10-inch ovenproof skillet or cake pan with cooking spray.
- Arrange grapefruit sections in bottom of prepared pan, and pour batter over top.
- (Batter will not completely cover fruit.)
- Bake 30 minutes, then sprinkle turbinado sugar over top of clafouti.
- Bake 5 minutes more, or until clafoutiis set and top is lightly browned.
