Pudding with Spiced Apricots

Pudding with Spiced Apricots (makes 4 servings)

1 large egg, separated 2 teaspoons (10 ml) sugar 1/4 cup (5 g) spoonable sugar substitute 1 1/2 cups (360 ml) evaporated skim milk 2 tablespoons (30 ml) instant tapioca 1/2 teaspoon (2.5 ml) vanilla extract refrigerated butter-flavored cooking spray 4 fresh firm ripe apricots, seeded and cut each half into 3rds 1/4 teaspoon (1.25 ml) ground cinnamon 1/8 teaspoon (0.6 ml) ground nutmeg 2 tablespoons (30 ml) fresh lemon juice

In a small bowl, beat egg white until foamy. Gradually add sugar and beat until white forms stiff peaks. Set aside.

In a saucepan, whisk together sugar substitute, milk, tapioca, egg yolk, and vanilla. Let stand for 5 minutes.

Place on stove and cook over medium heat, stirring, until mixture comes to a full boil. Immediately stir in beaten egg white. Continue to cook on low for another 2 minutes, stirring constantly. Remove from heat and lay a piece of plastic wrap directly on the pudding surface. Cool.

When ready to serve, lightly coat a nonstick skillet with butter- flavored cooking spray. Add apricots and sprinkle with cinnamon, and nutmeg. Add lemon juice and toss apricots while cooking for 2 to 3 minutes over medium-high heat. When apricots are lightly brown and just tender, remove from stove. To serve, spoon pudding into 4 dessert bowls. Top with equal amounts of the apricot mixture. Serve at once.

Per serving: 144 calories (10% calories from fat), 9 g protein, 2 g total fat (0.5 g saturated fat), 22 g carbohydrate, 1 g dietary fiber, 57 mg cholesterol, 127 mg sodium

http://www.diabetic-recipes.com/recipes/MAR99_2.3.htm

Contributed by

 * Healthy Recipes For Diabetic Friends Y-Group