Looking for a new way to have egg whites for breakfast? How about with fruit! Look no further! This week-long experiment in my kitchen has had me looking forward to the first meal of the day. After all, I had to try a couple of different shapes of baking dishes, more than one kind of fruit, creating S, FP, and E versions (S and FP Clafoutis are in a separate post) and microwaving versus oven-baking. I even tried it with frozen plums (thawed), and it worked fine.
If you’re not familiar with S, E, and FP, click here to learn more about Trim Healthy Mama.
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While you can technically do this recipe in a 2-cup Pyrex dish, it does better in a 4-cup baking dish. One reason is that it will puff up a lot while cooking, and the juices will possibly dribble down the outside. Once I just placed the Pyrex dish in a cereal bowl to cook, and that was fine. But reason number two is that, when I googled clafoutis, I discovered most are baked in a pie pan, and the first direction is to cover the bottom with a single layer of fruit. So… it’s your discretion. It works either way, and is just as delicious. I didn’t notice a texture difference or cooking time difference.
So, let’s get started!
Recipe: Cherry Clafoutis (E)
To prepare your 4-cup baking dish, spray the bottom and the sides with:
• coconut oil spray. Then shake
• 1-2 teaspoons of monkfruit/erythritol blend (or your choice of sweetener) to coat the oil, then spread out:
• 1/2 cup cherries (or other diced fruit). Technically, you can use up to one cup of fruit and stay within the carb limits for an E meal, but a half-cup is a good amount for this recipe.
In a separate bowl, mix:
• 4 egg whites (or 1/2 cup cartoned whites)
• 1/2 cup nut milk, such as cashew or almond
• 3 tablespoons THM baking blend
• 1 tablespoon old-fashioned rolled oats
• 2-3 tablespoons monkfruit/erythritol blend (or your choice of sweetener), to desired taste
• pinch salt
• 1/4 teaspoon almond extract
Mix well then pour the beaten egg mixture over the berries in the baking dish. Microwave for 3:40 (three minutes and forty seconds) or until there is only a bead of moisture in the center of the batter. Note that the batter will puff up and then deflate.
Alternatively, bake in a 350º oven for 30-40 minutes. Make sure you have a drip pan beneath the baking dish!
Sprinkle with a light dusting of a powdered sweetener such as Swerve or Gentle Sweet if desired.
Dig in! Enjoy your fresh, protein-anchored bowl of deliciousness!
This is a breakfast Sadie from Raindrops on Radishes would totally enjoy in her Trim Healthy Mama story… at least, once she learned to trust carbs!
Please Note: I am not an authorized Trim Healthy Mama coach or blogger, although I play one in fiction…
[…] of different shapes of baking dishes, more than one kind of fruit, creating S, FP, and E versions (E Clafoutis is a separate post) and microwaving versus oven-baking. Oh! I didn’t try it with frozen fruit… sorry. […]