Apricot-Almond Clafouti

This French clafouti lets you swing both ways. Ooh la la!

A cross between a flan and a fruit-filled pancake,

this refined dessert is both f

ull-bodied and low-fat. So not only can you be rich and thin, you'll have carte blanche to partake in a ménage a trois with apricots and Amaretto.

This fruity romp from Eating Well is amazingly easy to pull off (though I suggest leaving your apron on when using the oven). The secret of its deep, luxurious flavor is fresh apricots lounging in a fragrant bath of almond liqueur for an hour before baking. You might be tempted to join them for a good frolic, but try to control yourself. Let the two lovebirds enjoy some 350-degree alone-time. When they're done and have rested for 20 minutes, you'll be welcomed with open arms. When you need a clafouti call, this one's easy and eager to please.

12 servings

Active Time: 30 minutes

Total Time: 2 1/2 hours

1 pound fresh apricots, (about 8 medium), pitted and cut into wedges

1/4 cup almond liqueur, such as amaretto, or orange juice

1 lemon

1 tablespoon plus 1/3 cup sugar, divided

2 large eggs

1 large egg white

1 cup low-fat milk (1% is fine)

2/3 cup all-purpose flour

1/2 teaspoon almond extract

Pinch of salt

1 tablespoon sliced almonds

Confectioners' sugar , for dusting

Combine apricots and almond liqueur (or orange juice) in a large bowl. Grate 2 teaspoons zest from the lemon and set aside. Juice the lemon and stir 2 teaspoons of the juice into the apricots. Let stand for at least 1 hour.

Preheat oven to 350°F. Coat a 10-inch round baking dish or oval casserole with cooking spray. Sprinkle 1 tablespoon sugar evenly over the bottom. Drain the apricots (reserving the syrup) and arrange in the baking dish.

Combine whole eggs, egg white and the remaining 1/3 cup sugar in a medium bowl. Beat with an electric mixer on medium speed until pale yellow. Add milk, flour, almond extract, salt, the reserved lemon zest and the reserved syrup; beat well to blend. Pour the batter over the apricots; sprinkle with almonds.

Bake the clafouti until puffed and golden, 45 to 55 minutes. Let cool about 20 minutes. Sprinkle with confectioners’ sugar; serve warm.

Per serving: 116 calories; 2 g fat; 37 mg cholesterol