Cherry Tomato Clafoutis

These clafoutis are a good side to a grilled dish.


1 dozen clafoutis


3 large eggs
1/3 cup all purpose flour
1 1/2 cups reduced fat milk
3 tablespoons reduced fat sour cream
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pint grape or cherry tomatoes, halved (2 cups)
2 tablespoons pine nuts
2 tablespoons grated Romano or Parmesan cheese


Preheat oven to 375°F (191°C. Spray the cavities of a 12-cup muffin tin with cooking spray.

In a bowl, beat eggs. Gradually whisk in flour. Stir in milk, sour cream, thyme salt and pepper. Divide half the batter among muffin cups.

Bake 10 minutes. Place 3 tomato halves in each cup rounded side up. Pour remaining batter over top, sprinkle with pine nuts and cheese.

Bake 22 minutes longer or until tip of knife inserted in center comes out clean. Cool 1 minute then unmold with knife for thin spatula. Serve warm.

Nutritional Information

Per serving: 69 calories; 3 g fat (1 g saturated fat; 39 percent calories from fat); 6 g carbohydrates; 58 mg cholesterol; 142 mg sodium; 4 g protein; 0.5 g fiber.

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