START A PETITION 27,000,000 members: the world's largest community for good

Berry Custard Cake

Berry Custard Cake

In France, they call this heavenly berry-filled dessert a clafouti. We used strawberries for our version, but you can throw in whatever you have on hand: blackberries, blueberries, cherries–even sliced peaches or plums. One bite of this mouth-watering antioxidant-rich treat and you’ll say, “Ah, oui!”


Butter for baking dish
1 tablespoon mild-flavored honey
2 tablespoons Kirsch or fruit liqueur, optional
4 large egg whites
2 large egg yolks
1/4 cup plus 2 tablespoons organic sugar
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 cup sifted unbleached flour
1 1/2 cups fat-free plain yogurt
Pinch of salt
4 cups fruit, such as strawberries, blackberries, blueberries, pitted cherries, or sliced peaches, or plums
2 teaspoons chopped dried apricots, soaked in water to soften

1. Preheat oven to 400F. Lightly butter a 6-cup ovenproof dish.

2. In the bowl of an electric mixer, beat together the honey, liqueur (if using), egg whites, egg yolks, sugar, vanilla extract, and almond extract. Slowly beat in the flour, then add the yogurt and salt and mix together well, but gently.

3. Spread the fruit and softened apricots in the baking dish. Pour the batter over the fruit and place on the upper rack of the oven. Bake 30 to 40 minutes, until golden. May be served warm or cooled.

Serves 6.

Read more: Food, All recipes, Desserts, , ,

Adapted from In Great Taste, by Evelyn H. Lauder (Rodale Press, 2006). Copyright (c) 2006 by Evelyn H. Lauder. Reprinted by permission of Rodale Press.
Adapted from In Great Taste, by Evelyn H. Lauder (Rodale Press, 2006).

have you shared this story yet?

go ahead, give it a little love

Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.

Go to the Source

In Great Taste

Fresh, simple recipes for eating and living now


+ add your own
6:46PM PST on Feb 3, 2010

This sounds lovely.

7:56PM PST on Feb 9, 2008


3:00PM PST on Dec 20, 2007

I am also interested in how you can make this gluten free.

7:28PM PDT on Jul 12, 2007

Mary P. ---- I'm interested in HOW to make it gluten free. Please share you ideas. Patt

8:49AM PDT on Jun 1, 2007

This looks sooooo yummy! With a few changes I should be able to make it gluten free.

add your comment

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

people are talking

Eating plants with more potassium can offset your sodium intake and reduce water retention.

I don't have this problem with my kitties.

I prefer #4 :)

Nothing against these options, I like most of them, but I am sure there are other ones that also hel…

How about veganaise? Problem solved.


Select names from your address book   |   Help

We hate spam. We do not sell or share the email addresses you provide.

site feedback


Problem on this page? Briefly let us know what isn't working for you and we'll try to make it right!