One of the first good signs of summer is fruits and apricots are among them. They are one of the most refreshing and delicious fruits that make us feel good about summer time. Packed in fibre and vitamins A and C, they are amazing for health and skin. Like every delightful fruit, apricots can also be turned into many marvellous dishes. Here we serve them up in a French dessert called a clafoutis, which is a thick custard cake. So keep on reading and enjoy the recipe.
Total Time: 75 minutes
1 Vanilla Bean (Split Lengthwise)
1 cup Evaporated Low-Fat Milk
1⁄3 cup White Whole Wheat Flour or All-Purpose Flour
1⁄4 cup Granulated Sugar*
2 tbsp Butter (Melted)
1 tsp Vanilla Extract
12 ounces Ripe Yet Firm Fresh Apricots (Sliced)
1 tsp Powdered Sugar
1. Preheat oven to 190°C. Coat the bottom and sides of a 9-inch pie plate with a nonstick cooking spray.
2. With the tip of a sharp knife, scrape seeds from the vanilla bean. Place seeds in a saucepan; add evaporated milk and vanilla bean. Bring to simmering over medium heat; remove from heat. Let it stand, uncovered, for 15 minutes. Discard vanilla beans.
3. In a blender or food processor combine eggs, flour, sugar, melted butter, vanilla extract, and 1⁄8 teaspoon salt. Add milk mixture. Cover and blend until all is combined together.
4. Arrange the apricot slices in the prepared dish. Pour batter over apricots. Bake for 25 to 30 minutes or until puffed and lightly browned. Cool in dish on a wire rack for 15 minutes. Sift the powdered sugar over the top. Slice and serve warm.
SUGAR SUBSTITUTE: Choose Splenda Sugar Blend. Follow package directions to use product amount equivalent to 1⁄4 cup sugar.
Per Serving: 142 Cal., 5 g Total Fat, 82 mg Chol., 124 mg Sodium, 18 g Carb.