| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Cornstarch |
| 1/8 |
ts |
Salt |
| 1/4 |
c |
Egg substitute plus |
| 2 |
tb |
Egg substitute |
| 2 |
ts |
Grated orange rind |
| 2 |
c |
Orange juice |
| 1 |
ct |
(8-oz) plain low-fat yogurt |
| 2 |
c |
Orange sections |
|
|
Fresh mint sprigs (optional) |
|
|
Orange rind curls (optional) |
INSTRUCTIONS
Combine first 3 ingredients in a heavy saucepan; stir in egg substitute,
grated orange rind and orange juice. Cook over medium heat, stirring
constantly, until mixture begins to boil; boil 1 minute, stirring
constantly. Remove from heat, and let cool slightly. Stir a small amount of
custard into yogurt; gently fold yogurt mixture back into custard. Cover
and chill.
Place orange sections in serving dishes; spoon custard over oranges. If
desired, garnish with fresh mint and orange curls. Makes 8 servings, 114
calories per 1/3 cup custard pudding with 1/4 cup orange sections.
SOUTHERN LIVING
FRANK H. FOGG
TULSA, OK
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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