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it's cherry season & I love eggy, crepey, custardy desserts so it's a cherry clafoutis for me
I used Marie's recipe, from the 66 square feet the food edition and because I'm following a low/no carb food plan (yes it's true*) I substituted Splenda for the sugar and almond meal/flour for the flour in the recipe. Topped with real whipped cream (allowed sparingly) sweetened again with Splenda + a dash of pure vanilla extract.
*I'm someone who has had issues with food addiction my whole life. Emotional eating, binging at times always on the nutrition free kind of carbs. Oohy, gooey sweet stuff & salty snacks like potato chips and cheetos cheesies :-( have been my drug of choice for as long as I can remember. I don't drink anymore, I don't smoke anymore, no recreational drugs anymore. It feels like it's time to address the food stuff, finally once & for all. So, I'm finding this new plan just short of a miracle, the low carb/no carb eating plan (a lower fat version of Atkins - see the Dukan Diet) is shockingly easy to follow, I'm never hungry, have lost 8lbs easily and if you enjoy cooking like I do it's fun to try adapting recipes like this one or this favourite lemon dessert. Funny thing - if you stop eating carbs - you stop craving them - shut ! up!! who knew? It's true. These days here's how I get my vicarious carb kicks ... thinking about & imagining how some of these babies might taste & also remembering the sluggish, doped up feeling they often gave me.
I'm so lovin' the twangy, slide guitar country sound of this Kings of Leon song