Strawberry Blueberry Pineapple Clafoutis

Strawberry Blueberry Pineapple Clafoutis
Adapted from Tartelette

INGREDIENTS

• 1/2 cup blueberries
• 1/2 cup quartered strawberries
• 1/2 cup drained pineapple chunks
• 3 ounces flour
• 1 ounce cornstarch
• 1/2 cup egg substitute
• 1-1/2 cups organic 1% milk
• 1 ounce Smart Balance Light, melted
• Stevia to taste (1/2 teaspoon per 1/2 cup of sugar)
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice

DIRECTIONS

1. Divide the fruit evenly among 3 greased gratin dishes.
2. Mix the dry ingredients together in a large bowl, flour, cornstarch, and lemon zest.
3. In a separate bowl, combine the egg substitute, milk, melted Smart Balance, Stevia, and lemon juice.
4. Slowly pour the liquids over the dry ingredients, whisking well making sure there are as little lumps as possible. Carefully fold in about 3/4 of the fruit.
5. Divide among the dishes, arrange the remaining fruit on top, sprinkle with the coconut and bake at 350 for 30 minutes or until golden brown.
6. Let cool to room temperature.