Berry Clafoutis - Kraft Recipes Top
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Berry Clafoutis

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4 servings

We subbed raspberries for traditional cherries in this delish French recipe, but almost any berry will taste delish in its thick, flan-like custard.

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What You Need

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Make It

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  • Heat oven to 400º F.
  • Spray 4 (1-cup) shallow ovenproof dishes with cooking spray. Sprinkle each with 1 tsp. caster sugar. Add berries.
  • Beat cream cheese, remaining caster sugar, flour, vanilla and 1 egg until well blended. Add remaining eggs; mix well. Gradually beat in milk; pour over berries.
  • Bake 20 min. or until tops are golden brown and toothpick inserted in centers of topping comes out clean. Cool slightly. Sprinkle with powdered sugar.

Special Equipment Needed

Size Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

Food Facts

Caster sugar is a quick-dissolving fine sugar with a texture that is not as fine as that of powdered sugar. If you cannot find caster sugar, you can make your own by processing granulated sugar in a food processor or coffee bean grinder.


Prepare using well-drained thawed frozen raspberries, or fresh blueberries or blackberries.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 340
Total fat 14g
Saturated fat 7g
Cholesterol 195mg
Sodium 200mg
Carbohydrate 48g
Dietary fiber 4g
Sugars 36g
Protein 9g
% Daily Value
Vitamin A 10 %DV
Vitamin C 15 %DV
Calcium 10 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This dessert is wonderful! This dessert is wonderful! I used blueberries one time and strawberries another time, both were excellent and received rave reviews. I also substituted Neufchatel cheese (not the tub)-just let it soften to room temp before mixing.
Date published: 2013-04-01
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