Pudding with Spiced Apricots

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Original recipe
 * Makes 4 servings

Ingredients

 * 1 large egg, separated
 * 2 teaspoons (10 ml) sugar
 * ¼ cup (5 g) spoonable sugar substitute
 * 1½ cups (360 ml) evaporated skim milk
 * 2 tablespoons (30 ml) instant tapioca
 * ½ teaspoon (2.5 ml) vanilla extract
 * refrigerated butter-flavored cooking spray
 * 4 fresh firm ripe apricots, seeded and cut each half into 3rds
 * ¼ teaspoon (1.25 ml) ground cinnamon
 * ⅛ teaspoon (0.6 ml) ground nutmeg
 * 2 tablespoons (30 ml) fresh lemon juice

Directions

 * 1) In a small bowl, beat egg white until foamy.
 * 2) Gradually add sugar and beat until white forms stiff peaks.
 * 3) Set aside.
 * 4) In a saucepan, whisk together sugar substitute, milk, tapioca, egg yolk, and vanilla.
 * 5) Let stand for 5 minutes.
 * 6) Place on stove and cook over medium heat, stirring, until mixture comes to a full boil.
 * 7) Immediately stir in beaten egg white.
 * 8) Continue to cook on low for another 2 minutes, stirring constantly.
 * 9) Remove from heat and lay a piece of plastic wrap directly on the pudding surface.
 * 10) Cool.
 * 11) When ready to serve, lightly coat a nonstick skillet with butter- flavored cooking spray.
 * 12) Add apricots and sprinkle with cinnamon, and nutmeg.
 * 13) Add lemon juice and toss apricots while cooking for 2 to 3 minutes over medium-high heat.
 * 14) When apricots are lightly brown and just tender, remove from stove.
 * 15) To serve, spoon pudding into 4 dessert bowls.
 * 16) Top with equal amounts of the apricot mixture.
 * 17) Serve at once.

Nutritional information
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