Apricot and yoghurt clafoutis
9
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Chock-full of melt-in-the-mouth goodness, this French pudding isn’t just gorgeous, it’s also surprisingly easy to make
Ingredients
Flaked almonds
6 g, (stalks, cut into 3cm lengths)
Apricot, canned in natural juice, drained
400 g
Egg(s)
3 medium
White self-raising flour
2 tbs
Caster sugar
⅓ cup(s), (75g)
99% fat-free, plain Greek yoghurt, unsweetened
250 g
Skim milk
1 cup(s), (250ml)
Vanilla bean extract
2 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Spread almonds on a baking tray and bake for 2–3 minutes or until lightly toasted. Lightly spray a shallow 1.5L (6-cup) capacity ovenproof dish with oil. Place apricots, cut-side up, in base of prepared dish.
2
Whisk 1 egg and flour in a medium bowl until smooth. Add remaining eggs, sugar, yoghurt, milk and vanilla and whisk until combined. Pour yoghurt mixture over apricots in dish and sprinkle with toasted almonds. Bake for 40 minutes or until just set. Serve.
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