APRI­COT CLAFOUTIS

Diabetic Living - - Quick and Easy -

A fruity de­light ready in just min­utes.

PREP TIME: 20 MINS

(+ 15 MINS STAND­ING) COOK­ING TIME: 25 MINS SERVES 8 (AS A DESSERT)

1 vanilla bean, split length­ways 250ml (1 cup) evap­o­rated

low-fat milk

3 x 60g eggs

55g (1⁄3 cup) whole­meal

plain flour

60g (1⁄4 cup) white sugar or

gran­u­lated sugar sub­sti­tute 2 Tbsp mar­garine, melted

1 tsp vanilla ex­tract

350g ripe yet firm apri­cots,

halved, stone re­moved, sliced 1 tsp ic­ing sugar

1 Pre­heat oven to 180°C (fan­forced). Spray the base and side of a 22cm pie plate with cook­ing spray.

2 Us­ing the tip of a sharp knife, scrape the seeds from the vanilla bean pod. Place the seeds and pod in a small saucepan. Add the milk. Bring to a sim­mer over medium heat. Re­move the pan from the heat. Set aside for 15 min­utes.

Dis­card the bean pod.

3 Put eggs, flour, sugar, mar­garine and vanilla ex­tract in a blender or food pro­ces­sor. Cover and blend or process un­til com­bined. Add the milk mix­ture and blend to com­bine.

4 Ar­range the sliced apri­cots over the base of the pie plate. Pour the bat­ter over the apri­cots. Bake for 25-30 min­utes or un­til puffed and light brown. Set aside for 15 min­utes. Dust with the ic­ing sugar. Serve warm.

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