 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
We haven't tried this yet, but I am so looking forward to it. We love clafouti of all types. Prep time is a guess. Ingredients:
1 lb fresh apricot, pitted and cut into wedges |
1/4 cup almond liqueur, such as amaretto or 1/4 cup orange juice |
1 lemon |
1 tablespoon sugar |
1/3 cup splenda sugar substitute |
2 large eggs |
1 large egg white |
1 cup low-fat milk |
2/3 cup all-purpose flour |
1/2 teaspoon almond extract |
1 pinch salt |
1 tablespoon sliced almonds |
Directions:
1. Combine apricots and almond liqueur (or orange juice) in a large bowl.
2. 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.
3. Preheat oven to 350°F
4. Coat a 10-inch round baking dish, such as a ceramic quiche dish, or oval casserole with cooking spray. Sprinkle 1 tablespoon sugar evenly over the bottom. Arrange apricots in the baking dish.
5. Combine eggs, egg white and Splenda 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; beat well to blend.
6. Pour the batter over the apricots; sprinkle with almonds.
7. Bake the clafouti until puffed and golden, 45 to 55 minutes.
8. Let cool for about 20 minutes. Sprinkle with confectioners' sugar and serve warm.
|
|