Clafoutis with Raspberry Sauce

My girls and I found this yummy treat in The Friend, a really fun children's magazine that the Church of Jesus of Latter-day Saints distributes. They saw the illustration (a little girl and boy putting things in a blender) and they were so excited to find a "yummy smoothy" recipe- after we were done, I had to explain to two very confused and disappointed little girls that we couldn't drink what we had made. Don't worry, they weren't disappointed for long- they especially liked the raspberry sauce I made to go with it. Hope you do too!

Clafoutis (It's a French word pronounced kla-FOO-tee. I had way to much fun saying that! It made me feel so French and fancy. :)
4 eggs
2 cups milk or rice milk
1/3 cup flour
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon almond extract (pretty strong- besure not to put more then a tsp) or vanilla extract
1/2 cup fresh or frozen fruit of your choice (cherries, blueberries, raspberries, or peaches)

Place all the ingredients except the fruit into a blender. Blend on low speed for about 30 seconds. Pour into a quiche dish or ovenproof glass dish. Put fruit on top. Cook at 350 for 45 minutes or until clafoutis is not very jiggly.

Note: I didn't add the fruit. Instead a created this sauce.

Raspberry Sauce
about 1-1/2 cup cold water
1-2 Tbs cornstarch
1/4 cup sugar
1/2 cup fresh or frozen raspberries (or other fruit)

Pour the cold water into a small pot or sauce pan whisk in cornstarch. Stir in sugar and turn to medium heat and continue to stir- it will take a good five minutes or more of sitting there and stirring for it to thicken up like pie filling. When it does thicken, stir in the fruit and serve over something wonder like crepes or as a syrup for pancakes or a topping for cheesecake or.... just by itself :) you name it!