Italian Plum Clafouti.

It snowed in the Webb kitchen last night. But don’t worry, all it resulted in was the discovery of a delicious, low-fat pastry and the prevention of a Costco-size purchase of Italian Prune plums going to waste. You can breathe now.

I had never heard of a Clafouti before last night. It is French, apparently, which only makes sense. The French are the masters of all things baked.

I am on a mission at this period in my life to not allow anything to go to waste. I bought a large amount of Italian Prune plums (after reading an article in Women’s World about their natural skin-beautifying abilities), and by the third day was already finding brown spots in several of them! I ranted to poor mister Webb about how I was going to march back to Costco and get my $5 back, but I ultimately decided that that would be letting them win. Really now? Can we have that? is my go-to site for when I am at a loss for how to use an ingredient. They have a nifty search tool that allows you to type in the ingredients you want to use in your recipe and then finds results based on that.

The unexpected result of this recipe find was an incredibly easy and relatively healthy dessert. There were three steps: cut up Italian Prunes and place on bottom of pie pan, sprinkle sugar on top, and the rest of the ingredients were tossed into the blender and then poured on top of the plums. Oven, bake, delicious.

Make sure you actually let it cool before trying to pick the crusty-ends off. You may burn your tongue. Guilty.

The texture was very soft and eggy rather than stiff and pie-like. Felt almost… breakfasty! Which is why I made the excellent decision to have some topped with some plain greek yogurt for breakfast this morning. And at only 186 calories per 1/8th of the pie, how can you even fault me?



  • 6 tablespoons white sugar, divided
  • 14 Italian prune plums, halved and pitted
  • 3 eggs
  • 1 1/3 cups milk
  • 2/3 cup all-purpose flour
  • 1 1/2 teaspoons grated lemon zest (I left this out because I didn’t havea lemon onhand, and it was still great.)
  • 2 teaspoons vanilla
  • 1 pinch salt
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons confectioners’ sugar


  1. Preheat the oven to 375 degrees F (190 degrees C). Butter a 10 inch pie plate, and sprinkle 1 tablespoon of sugar over the bottom.
  2. Arrange the plum halves, cut side down, so that they cover the entire bottom of the pie plate. Sprinkle 2 tablespoons of sugar over the top of the plums. In a blender, combine the remaining 3 tablespoons of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt. Process until smooth, about 2 minutes. Pour over the fruit in the pan.
  3. Bake for 50 to 60 minutes in the preheated oven, or until firm and lightly browned. Let stand 5 minutes before slicing. Dust with confectioners’ sugar before serving.

Can you say… easy as Clafouti?


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