Carfoutis

This is a slightly lower fat riff on a Bittman riff from NYT magazine Sept/11.

Ingredients

Fresh soft fruit - 4-6 cups (I used pluots, but he suggested cherries, or peaches)

1/2 & 1/2 - 1/2 cup

Rice milk (or milk) - 2/3 cup

(Yogurt or sour cream optional: 1/3 cup)

Sugar - 1/2 cup

Flour - 1/3 to 1/2 cup

Corn starch - 1 tbsp

Eggs - 3

Vanilla extract (he suggested almond extract) - 1 tsp

Topping

Almonds, or other nuts, chopped or ground - 1/4 cup

Whipped cream - As desired!

To make...

Preheat oven to 350. Slice fruit and place in buttered 8x8 baking dish. Mix all other ingredients in blender until smooth. Pour slowly over the fruit. Top with nut mixture. Bake for 40 minutes. Top with whipped cream.