SWEET & fruity

Light and lovely desserts that make seasonal fruits the star

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Apricot clafoutis

This light French-style sponge is a cinch to make. Try it with other stone fruit, too.

SERVES 6 PREP 10 MINS COOK 35 MINS

* Frylight spray oil

* 420g tin apricot halves in fruit juice, drained

* 110g plain flour

* 300ml skimmed milk

* 1 free-range medium egg

* 1tbsp caster sugar

* 1tsp vanilla extract

* 2tsp icing sugar

* 200g fat-free fromage frais or quark, to serve

You will need:

* 1.5ltr shallow ovenproof dish

1 Heat oven to 180C Fan. Spray the dish with 5 squirts of Frylight and arrange the apricots inside it.

2 Beat the flour, milk, egg, sugar and vanilla extract together, then pour the batter into the dish, around the fruit. Bake for 25-35 mins until puffed and golden.

3 Sprinkle with icing sugar and serve warm, with fromage frais or quark.

Per serving: 150 cals, 1.5g fat, 0.5g sat fat, 26g carbs