Apricot-Almond Clafouti

• 1 lb fresh apricot, pitted and cut into wedges
• 14 cup almond liqueur, such as amaretto or 14 cup orange juice
• 1 lemon
• 1 tablespoon sugar
• 13 cup Splenda sugar substitute
• 2 large eggs
• 1 large egg white
• 1 cup low-fat milk
• 23 cup all-purpose flour
• 12 teaspoon almond extract
• 1 pinch salt
• 1 tablespoon sliced almonds

1. Combine apricots and almond liqueur (or orange juice) in a large bowl.
2. Grate 2 teaspoons zest from the lemon and set aside.
3. Juice the lemon and stir 2 teaspoons of the juice into the apricots.
4. Let stand for at least 1 hour.
5. Preheat oven to 350F
6. Coat a 10-inch round baking dish, such as a ceramic quiche dish, or oval casserole with cooking spray.
7. Sprinkle 1 tablespoon sugar evenly over the bottom.
8. Arrange apricots in the baking dish.
9. Combine eggs, egg white and Splenda in a medium bowl.
10. Beat with an electric mixer on medium speed until pale yellow.
11. Add milk, flour, almond extract, salt, the reserved lemon zest; beat well to blend.
12. Pour the batter over the apricots; sprinkle with almonds.
13. Bake the clafouti until puffed and golden, 45 to 55 minutes.
14. Let cool for about 20 minutes.
15. Sprinkle with confectioners' sugar and serve warm.

fresh apricot, almond liqueur, lemon, sugar, splenda sugar substitute, eggs, egg white, lowfat milk, flour, almond, salt, almonds

Taken from www.food.com/recipe/apricot-almond-clafouti-482133 (may not work)