FRUIT CLAFOUTIS

The key here is to use fresh, in-season fruit. Stone fruits and berries work especially well.

Place the fruits in a mixing bowl and spoon over the fruit liqueur. Cover and chill for 1 hour.
In a large bowl, mix skimmed milk powder, flour, salt and sugar. Make a well in the center and gradually whisk in eggs, milk and vanilla until smooth. Set aside for 30 minutes.
Line the base of a 9 inch round baking dish with parchment paper and spoon in fruits and juices.
Re-whisk batter and pour over fruits, stand the dish on a baking sheet and bake in preheated oven at 400 for 50 minutes until firm, risen and golden brown.
Dust with fine sugar. Serve with extra fruits, low-fat yogurt or whipped cream.

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