Recipe Image

Apricot-Vanilla Clafoutis

  • 20 m
  • 1 h 15 m
Diabetic Living Magazine
“Fresh apricots and a real vanilla bean give this light dessert a great natural flavor.”


    • Nonstick cooking spray
    • 1 vanilla bean, split lengthwise
    • 1 cup evaporated low-fat milk
    • 3 eggs
    • ⅓ cup white whole wheat flour or all-purpose flour
    • ¼ cup granulated sugar (see Tip)
    • 2 tablespoons butter, melted
    • 1 teaspoon vanilla extract
    • ⅛ teaspoon salt
    • 12 ounces ripe, yet firm, fresh apricots, sliced
    • 1 teaspoon powdered sugar


  • 1 Preheat oven to 375°F. Coat the bottom and sides of a 9-inch pie plate or quiche dish with cooking spray; set aside.
  • 2 With the tip of a sharp knife, scrape seeds from vanilla bean. Place seeds in a small saucepan; add evaporated milk and the vanilla bean pod. Bring to simmering over medium heat; remove from heat. Let stand, uncovered, 15 minutes. Discard vanilla bean pod.
  • 3 In a blender or food processor combine eggs, flour, sugar, melted butter, vanilla extract, and salt. Add milk mixture. Cover and blend or process until combined.
  • 4 Arrange the sliced apricots in the prepared dish. Pour batter over apricots. Bake 25 to 30 minutes or until puffed and light brown. Cool in dish on a wire rack 15 minutes. Sift the powdered sugar over top. Serve warm.
  • Tip: If using a sugar substitute, choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to ¼ cup granulated sugar. Nutrition Per Serving with Sugar Substitute: Same as below, except 133 calories, 15 g carbohydrate, 10 g total sugar.
ALL RIGHTS RESERVED © 2019 Printed From 9/22/2019