Apricot and yoghurt clafoutis
6 g, (stalks, cut into 3cm lengths)
Apricot, canned in natural juice, drained
white self-raising flour
⅓ cup(s), (75g)
99% fat-free plain Greek yoghurt
1 cup(s), (250ml)
vanilla bean extract
1 x 3 second spray(s)
- 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.
- 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.