Instructions: Preheat the oven to 375 degrees. Butter a 10 inch quiche or shallow tart pan.

Set aside.

In a large mixing bowl, combine the flour and sugar. In a separate bowl, mix together the eggs, milk, creme de cassis or raspberry puree, yogurt and honey until smooth. Slowly incorporate the egg mixture into the flour and sugar mixture, stirring until smooth but not overworked.

Pour one-third of the batter into the prepared tart pan and place on the lower rack of the oven. Cook until it starts to firm up, about 10 minutes.

Remove from the oven and flatten, if necessary, to make room for the remaining mixture.

While the batter is cooking, combine the cherries and the remaining batter in a large bowl. Pour into the tart pan over the cooked batter and return to the oven to finish. Bake until solid and golden, about 40 minutes. Remove from the oven and allow to cool on a cake rack. Cut into wedges and place in the center of serving plates. Place scoops of the frozen yogurt or ice cream next to the clafouti. Sprinkle the plate and clafouti with confectioners sugar. Garnish with a sprig of mint and serve.

Makes 8 servings.

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