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Fresh Apricot Clafouti

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Vegetarian Vegtime4 6 servings

INGREDIENTS

Melted butter or butter-flavored nonstick
Cooking spray
1/2 c Low-fat milk or soy milk
1/3 c Granulated sugar
1/4 c Unbleached flour
2 lg Egg whites
1 lg Egg
1 ts Vanilla extract
1/2 ts Ground cinnamon
1/2 ts Grated nutmeg
1/8 ts Salt
8 Fresh apricots
Peeled; pitted and sliced
Confectioners' sugar for dusting

INSTRUCTIONS

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 1/4-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@ix.netcom.com> on Feb 17, 1999.
Recipe by: Vegetarian Times Magazine, May 1998, page 39
Converted by MM_Buster v2.0l.

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