Description Edit

Contributed by Healthy Recipes for Diabetic Friends Y-Group

Ingredients Edit

Directions Edit

  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 Edit

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
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