Apricot-Vanilla Clafoutis

Carb. per serving 18 g or 15 g

Servings 8 (¾ cup each)

Prep 20 minutes   Stand 15 minutes

Bake 25 minutes

Cool 15 minutes

•   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*
• 2 tablespoons butter, melted
• 1 teaspoon vanilla
• 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, for 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 apricot slices in the prepared dish. Pour batter over apricots. Bake for 25 to 30 minutes or until puffed and lightly browned. Cool in dish on a wire rack for 15 minutes. Sift the powdered sugar over top. Serve warm.

*Sugar Substitute: Choose Splenda Sugar Blend for Baking. Follow package directions to use product amount equivalent to ¼ cup granulated sugar.

Per serving: 142 cal., 5 g total fat (2 g sat. fat), 82 mg chol., 124 mg sodium, 18 g carb. (2 g fiber, 14 g sugars), 6 g pro. Exchanges: 0.5 fruit, 0.5 starch, 0.5 medium-fat meat, 1 fat.

per Serving with Substitute: Same as above, except 133 cal., 15 g carb. (10 g sugars).