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