Fresh apricot clafouti

6 servings

Ingredients

Quantity Ingredient
Melted butter or butter-flavored nonstick
Cooking spray
½ cup Low-fat milk or soy milk
⅓ cup Granulated sugar
¼ cup Unbleached flour
2 larges Egg whites
1 large Egg
1 teaspoon Vanilla extract
½ teaspoon Ground cinnamon
½ teaspoon Grated nutmeg
⅛ teaspoon Salt
8 Fresh apricots
Peeled; pitted and sliced
Confectioners' sugar for dusting

Directions

6 SERVINGS OVO-LACTO

Clafouti is a rustic pudding-cake made with any seasonal fruit including cherries, plums, apricots or blueberries. For best flavor, dust the top with powdered sugar and serve warm from the oven.

Preheat oven to 375 degrees. Lightly coat 9-inch baking dish with melted butter or cooking spray. In medium bowl, combine milk, granulated sugar, flour, egg whites, egg, vanilIa, cinnamon, nutmeg and salt. Using an electric mixer on medium speed, beat until blended and frothy, about 5 minutes.

Pour enough batter into the prepared dish to form a layer about ¼-inch deep. Bake 2 minutes, then remove from oven. Place apricot slices in concentric circles over batter. Pour remaining batter over apricots.

Bake until golden brown and center is just set, 40 to 45 minutes. Remove to wire rack and let cool slightly. Sprinkle with confectioners' sugar and serve warm.

PER SERVING: 184 CAL.; 5G PROT.; 2G TOTAL FAT (0 SAT. FAT); 25G CARB.; 35MG CHOL.; 118MG SOD.; 1G FIBER.

Converted by MC_Buster.

By Kathleen <schuller@...> on Feb 17, 1999.

Recipe by: Vegetarian Times Magazine, May 1998, page 39 Converted by MM_Buster v2.0l.

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