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Apricot-Almond Clafouti

Apricot-Almond Clafouti

Nutrition Facts
  • cal. (kcal) 116
Apricot-Almond Clafouti
  • Makes: 12 servings
  • Prep: 30 mins
  • Start to Finish: 2 hrs 30 mins
  • Carb Grams Per Serving: 20

Ingredients

  • 1 pound fresh apricots, (about 8 medium), pitted and cut into wedges
  • 1/4 cup almond liqueur, such as amaretto, or orange juice
  • 1 lemon
  • 1 tablespoon sugar, divided
  • 2 large eggs
  • 1 large egg white
  • 1 cup low-fat milk
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon almond extract
  • pinch of salt
  • 1 tablespoon sliced almonds
  • Confectioners' sugar, for dusting

Directions

  1. Combine apricots and almond liqueur (or orange juice) in a large bowl. Grate 2 teaspoons zest from the lemon and set aside. Juice the lemon and stir 2 teaspoons of the juice into the apricots. Let stand for at least 1 hour.
  2. Preheat oven to 350 degrees F. Coat a 10-inch round baking dish or oval casserole with cooking spray. Sprinkle 1 tablespoon sugar evenly over the bottom. Drain the apricots (reserving the syrup) and arrange in the baking dish.
  3. Combine whole eggs, egg white and the remaining 1/3 cup sugar in a medium bowl. Beat with an electric mixer on medium speed until pale yellow. Add milk, flour, almond extract, salt, the reserved lemon zest and the reserved syrup; beat well to blend. Pour the batter over the apricots; sprinkle with almonds.
  4. Bake the clafouti until puffed and golden, 45 to 55 minutes. Let cool about 20 minutes. Sprinkle with confectioners' sugar; serve warm.
  5. Tip: MAKE AHEAD TIP: Equipment: 10-inch ceramic quiche dish or oval casserole

Nutrition Information

Servings Per Recipe: 12
PER SERVING: 116 cal., 2 g total fat 37 mg chol., 40 mg sodium, 20 g carb. (1 g fiber), 3 g pro.

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