We would like to thank our reader BG for suggesting we post a healthy Thanksgiving dessert recipe! Like many of you who have had the gastric bypass (RYGB), BG is always on the look out for a new low sugar dessert that will impress her guests.

So here it is! Our recipe for Clafoutis. For those of you who are not familiar with the dessert 'clafoutis', we would describe it as a delicate French flan-style fruit pie. While it traditionally uses cherries or plums, you can use any seasonal fruit.

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Happy Thanksgiving to all of our Canadian clients and readers! Thank you (as always) for your support :)

- Lisa & Monica

Clafoutis

Serving size: 1/8th of the pie

Ingredients:
1 1/4 cup milk, 1% or 2%
2/3 cup granulated sugar (1/3 cup added in step 2, and 1/3 cup in step 6)
3 eggs
1 tbsp vanilla
1/8 tsp salt
1/2 cup all-purpose flour
Choose a fruit: 5 plums (sliced), 1/2 cup raspberries, 1/2 cup blueberries,1/2 cup blackberries, 1/2 cup strawberries, or 2 peaches (sliced)
Sprinkle of icing sugar (optional)

Directions:
1. Preheat oven to 350 F.
2. Add 1 ¼ cup milk, ⅓ cup granulated sugar, 3 eggs, 1 tbsp vanilla, ⅛ tsp salt and ½ cup all-purpose flour into a blender and mix on high for 1 minute.
3. Grease a 9-by 9-inch baking dish and pour in a ¼ -inch layer of batter (i.e. less than half of the batter).
4. Bake for about five minutes or until the top starts to get slightly firm.
5. Remove the baking dish from the oven and place fruit pieces evenly spaced onto the batter. Pour the rest of the batter on top to cover the fruit (some fruit might poke out, this is fine).
6. Before placing the baking dish back in the oven, sprinkle the pie with granulated sugar. If the fruit you added is sweet, add 3 tablespoons of sugar; if the fruit you added is tart or sour, add the full ⅓ cup.
7. Place the baking dish back into the oven and bake for 45 minutes (check at 30 minutes), or until the clafoutis is puffed and lightly browning. You know it is ready if a knife comes out clean from the center.
8. Allow it to cool slightly (it will collapse as it cools) before dusting with icing sugar (optional).


Enjoy!
 
 


Serving size: 1
Protein per serving: 8 grams, per 1/2 cup of
 shelled edamame peas
Time: 5 minute

This is a perfect fix for those after work salty/crunchy cravings. Not only will this protein snack tide you over until dinner, but it also packs a punch with it's fibre content (3 g per serving!), which is tricky to get enough of after surgery!
Ingredients:
1.5-2 cups frozen edamame beans in shells, loosely packed
1 tbsp lime juice
1/2 tbsp sesame oil
Pinch of salt
Pinch of red pepper chili flakes (optional, if you want an extra kick!)


Directions:
1. Defrost the edamame beans in the microwave. I find the easiest way to do this is to put them in a bowl with 1 cup of water and microwave for 2 minutes (or until no longer frozen). Stir beans after 1 minute.
2. Rinse the beans under cold water to cool them down.
3. In a bowl, sprinkle the beans with lime juice, sesame oil, salt and red pepper chili flakes. Toss the beans to coat them.
4. Eat the edamame beans by pulling the peas out of the pod with your teeth. Don't eat the pods!


Enjoy!

- Monica & Lisa