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Photo of Apricot and yoghurt clafoutis by WW

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.

Notes

TIP: You can use peach, raspberries or fresh or frozen pitted cherries instead of apricots.

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