Fig Clafoutis - Low GI

Wednesday 14 October 2015

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Cooking and eating delicious food should be fun. Sometimes when one is faced with dietary restraints you can feel a bit down . . .  and like all of the fun has gone out of eating and cooking, especially if you are a person who loves to cook.

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I've been struggling with this lately . . . with my new found way of eating . . .  and there have been days when I just feel really down about it all.  I don't ever want eating to become boring.  I recognise that in being amongst the small percentage of the world which is considered wealthy, having choice is a real luxury.

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There are many, many people in this world who don't have the luxury of choice that I have and so when I get to feeling down about the choices I have . . .  I tell myself, it could always be so much worse and I shake it off.

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And then I get into the kitchen and try to cook something which I can eat which is also delicious . . .  perhaps not quite as delicious as it would be without any of my dietary restraints, but indeed . . .  as delicious as I can conceivably make it . . .

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And I am always pleasantly surprised with what I come up with . . .  like this Fig Clafoutis.   This was not quite as light and airy as a regular clafoutis . . .  but it was healthy, quite delicious and fit within the parameters of a treat on my new diet for life..

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The figs were sweet and satisfying . . .  the batter likewise, thanks to some Splenda sweetener.  You could use regular sugar if you wanted to, 1/4 cup would do the trick.  I would use fruit sugar however.  The only thing missing was a scoop of vanilla ice cream . . .  but you just can't have it all!  These were very tasty, filled with fibre and quite healthy.  All pluses!

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*Fig Clafoutis*
Serves 4 

A classic dessert which I have adapted to be low GI.  This was simple and delicious.  You will need four shallow ramekins for this.  Alternately you can cook it in a large shallow glass tart dish.  If you are using a large dish, you may need an extra fig or two. 

4 rip figs
25g butter, melted (1/8 cup) (d9v9ded)
for the batter:
75g wholemeal plain flour (2/3 cup)
2 large free range eggs, beaten lightly
300ml skimmed milk (1 1/3 cups)
7g Splenda (1/4 cup)
1 tsp vanilla extract
Icing sugar if desired

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Preheat the oven to 200*C/400*F/ gas mark 6.  Using a bit of the melted butter, brush the insides of the ramekins/tart dish.  Set aside.

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Trim the stems from the figs and cut each into quarters, almost all the way down to the bottom, but leaving them attached at the base.  Place one in each of the four dishes.  Alternately place into the large dish.

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Whisk together all of the ingredients for the batter, including any leftover butter, until smooth.  Pour the batter over and around the fruit.   Bake for 20 to 25 minutes, until golden brown and the fruit is tender.  Dust with icing sugar if desired and serve warm.

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Carbs: 42.1g
sugars: 13.3g


  1. Really beautiful Marie !!
    I love figs :)

    1. Thanks Gloria! I love figs too. They are so beautiful this time of year! xoxo

  2. I love fresh figs and so glad to find a recipe I can do with Splenda. It would be good with ice cream. I've been on the search for low carb ice cream, CarbSmart. Not quite the rich ice cream I'd like, but only four grams carb per half cup.

    1. Oh you are so lucky to have these types of things available in the US Carol! We don't have anything like that over here. I would dearly love to have some ice cream! Hope you enjoy this dessert! xoxo

  3. In doing your it possible to add protein?

  4. Dear Marie, I'm really sorry to hear about your new health development. I think it's great that you're adapting so well with well thought out and healthier recipes. I have been a long time fan of your blog and wish you well as you make these little adjustments which I hope will benefit you in the long term. Please remember that we are behind you on your new journey.

    1. Thank you Kate. I appreciate the support! xoxo

  5. I are adapting so well and doing so well and this is very pretty and appetizing!

    1. Thanks Monique! I will take that as a high compliment coming from you! xoxo


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