Think pink when choosing grapefruit—the rosy hue is a sign of lycopene, a potent antioxidant (most often associated with tomatoes) that has been linked to heart health
and cancer prevention. For weeknight ease, assemble the clafouti and let it stand at room temperature while you prepare dinner, then pop the dessert into the oven while you dine.
- 3 large eggs, lightly beaten
- ¾ cup sugar
- ¾ cup all-purpose flour
- 1 cup low-fat milk
- 3 Tbs. nonhydrogenated margarine or unsalted butter, melted
- ½ tsp. grated lemon zest
- ⅛ tsp. salt
- 2 small ruby grapefruit, or 1 small ruby grapefruit and 1 orange
- 1 Tbs. turbinado sugar
1. Beat eggs in large bowl with wire whisk. Whisk in sugar, then flour. Whisk in milk, margarine, lemon zest, and salt. Let stand 30 minutes at room temperature.
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2. Cut ends off grapefruit, and stand on cutting board. Remove peel and pith around sides of grapefruit with serrated knife so pulp is visible. Take peeled grapefruit in one hand, and slice pulp segments away from fruit membranes with other hand. Repeat with remaining grapefruit.
3. Preheat oven to 350°F. Coat 10-inch ovenproof skillet or cake pan with cooking spray.
4. Arrange grapefruit sections in bottom of prepared pan, and pour batter over top. (Batter will not completely cover fruit.) Bake 30 minutes, then sprinkle turbinado sugar over top of clafouti. Bake 5 minutes more, or until clafoutiis set and top is lightly browned.