Berry Clafoutis

I’ve said it before when it comes to desserts suitable for insulin resistance, there are far and few in between. Sugar, flour, butter and fruit are out of the question which leaves little if any choice. But is there a happy medium when one is entertaining guests at home?

Red Berry Clafoutis

Red Berry Clafoutis – Insulin Resistance Recipes

Recently, I found myself preparing a dinner party for friends, and while the choice of a low carb/no carb entree and main course was easy, dessert proved to be a challenge. For the record, I don’t tell everyone that I have the condition and I wanted something simple to make ahead that I could enjoy a slither of, without all the guilt or questions.

First and foremost, this is not an insulin resistance approved recipe. It has all the naughty elements I described before but I feel it has a happy medium.

Cherry Clafoutis was a staple at my house in the good old pre IR days dinner parties. But cherry being a fruit, ie carbs, I modified it and replaced the cherries with red berries mainly blueberries and raspberries which are approved on the diet.

What surprised me about my well-loved recipe was how little sugar (I don’t use stevia or artificial sweeteners) and flour it uses when you allow yourself a thin slither (not a large piece). When you divide it among 6 persons, it’s not like you’re eating creme caramel or digging into a chocolate mousse. But as I said, this is a compromise dessert for a special occasion. It’s super tasty and light. Just make sure you have one tiny slice of the Clafoutis and don’t dust your portion with icing sugar.

Red Berry Clafoutis Recipe

Berry Clafoutis
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: French
Serves: 6
  • 1 punnet of raspberry
  • 1 punnet of blueberry
  • 75 g butter
  • 1 cup plain flour
  • 4 eggs
  • ⅓ cup sugar
  • 1 cup low fat milk
  • Optional: Icing sugar for dusting (for guests)
  1. Preheat oven to 180C.
  2. Grease a flan dish with a little butter and dust with flour. Shake well to spread it out evenly then turn the dish upside down and shake some more to remove excess flour.
  3. Add the raspberries and blueberries to the flan in one single layer.
  4. Melt butter in a saucepan and set aside to cool.
  5. In a mixing bowl, add flour, eggs, sugar, melted butter and beat well.
  6. Warm the milk in a small saucepan (don't let it boil) then pour in a slow stream over the batter as you keep beating. A smooth batter will form.
  7. Gently pour batter over the fruit in the flan dish and bake for 45 minutes or until the top is brown,
  8. Serve lukewarm or cold and dust with icing sugar for your non insulin resistant friends.

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