Pear Clafouti Ww

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This is a ww recipe from the jan/feb 2003 ww magazine. I have made this dessert several times - it's a lovely light weight dessert that has always had compliments from non ww guests. Apricot or peach halves could be used in place of the pears. Next time i make it, i will try it with splenda instead of sugar.

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Steps

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Preheat oven to 190c.

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Coat a 18 x 28 cm baking dish with cooking spray.

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Arrange pears over the baking dish.

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Using electric mixers beat the eggs , sugar , flour and vanilla essence until smooth.

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Add the milk and beat until combined.

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Pour over the pears and bake for 30-40 minutes or until the custard is set and golden.

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Serve with cream if desired.

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Ingredients

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pear halves in natural juice, eggs, sugar, plain flour, vanilla essence, skim milk