The Art of French Cooking by Julia Child is a delight to read, her recipes are rich and full of wonderful ingredients and heaps of butter!

Anyone trying to watch their calorie intake need not read her books (as I’m sure I gain weight just reading them) but her flavours are sublime.

So here I’ve tried to recreate her light and fluffy Clafoutis but with less guilt (I’m sorry Julia, please forgive me) xx

Low calorie cooking spray
500g-600g Apricots

160ml fat free plain yoghurt
3 eggs
2 tbsp plain flour
50g sugar
1½ tsp lemon zest
1 tsp vanilla extract
½ almond extract
Pinch salt

3tbsp sliced, toasted almonds
2 tsp icing sugar (optional)

Preheat oven to 180°C. Coat a 9-inch pie dish with cooking spray.

Arrange the halved apricots on the bottom of a prepared pie plate.

Put all the remaining ingredients (except the almonds and the icing sugar) into a bowl and whisk until smooth.

Pour the batter over the apricots and sprinkle over the almonds if using. Bake for about 50-55 minutes until the clafoutis has risen and is golden, and a skewer inserted in the centre comes out clean.

Remove from the oven; let cool for at least 15 minutes (don’t worry the centre is supposed to sink). Dust with the icing sugar if using and slice; serve warm or at room temperature.