I can treat myself to it every evening and I don’t put on a single gram: it’s my cold and light summer cake with only 100 Kcal!
I can treat myself to it every evening and I don’t put on a single gram: it’s my cold and light summer cake with only 100 Kcal!
Yogurt clafoutis with lemon and apricots is a fresh, soft, and fragrant dessert, perfect for summer. It’s made with just a few ingredients: yogurt, eggs, milk, cornstarch, lemon, and apricots. It doesn’t contain butter and doesn’t require regular flour, as the texture comes from cornstarch.
The result is a delicate, slightly creamy, and melting dessert, best served chilled after at least 2 hours in the refrigerator. The lemon makes it fresh and fragrant, while the apricots add a fruity, sweet note.
You can make it with regular sugar or with erythritol, if you want a lighter, lower-sugar version.
Yogurt clafoutis with lemon and apricots: it’s my light and cold summer cake with only 100 calories.
Times
Preparation: 10-15 minutes
Cooking time: 45 minutes
Rest: at least 2 hours
Total time: approximately 3 hours
Portions
8 slices
Die
Small baking dish or 18-20 cm mould
Nutritional values
Per slice, with sugar
Calories: approximately 100-110 kcal
Protein: about 5 g
Carbohydrates: about 14 g
Fat: about 3 g
Per 100 g
Calories: approximately 115 kcal
Protein: about 5 g
Carbohydrates: about 15 g
Fat: about 4 g
With erythritol instead of sugar, calories drop to about 75-85 kcal per slice .
Ingredients
200 g of plain yogurt or fromage blanc
3 eggs
50 g sugar or erythritol
1 untreated lemon , grated zest and juice
40 g of cornstarch
120 g of milk
120 g of apricots
Preparation
Break the eggs into a bowl and beat them with a hand whisk.
Add the yogurt and milk , then mix until smooth.
Combine the sugar or erythritol, cornstarch , grated lemon zest and juice.
Mix well with a whisk, being careful not to leave lumps. The mixture should be smooth, similar to batter.
Gently wash the apricots , dry them thoroughly, and cut them into pieces. To prevent them from falling to the bottom, you can toss them in a teaspoon of cornstarch before adding them to the batter.
Add the apricots to the batter and mix gently.
Line a baking dish or mold with baking paper and pour the mixture inside.
Bake in a preheated static oven at 180°C for approximately 45 minutes , until the surface is lightly golden and the centre is well set.
Once cooked, let the clafoutis cool to room temperature, then transfer it to the refrigerator for at least 2 hours .
If it rests overnight, it becomes even tastier and more compact.
Advice
For a higher protein version, you can use 0% or 2% Greek yogurt instead of regular yogurt.
If you want an even more fragrant dessert, add a little vanilla too.
You can replace the apricots with raspberries, chopped strawberries, peaches, or pitted cherries.
To prevent the fruit from sinking too much, dry it well and dust it lightly with cornstarch before adding it to the mixture.
Conservation
Yogurt clafoutis with lemon and apricots can be stored in the refrigerator for 2 days , covered with cling film or in an airtight container.
It should be served cold or slightly chilled, even better after resting for a few hours.
