| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pudding |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Rice |
| 1 |
qt |
Non-fat milk |
| 3/4 |
c |
Non-fat egg substitute (equivalent to 3 eggs) |
| 1/2 |
c |
Sugar |
|
ds |
Salt |
| 1/2 |
ts |
Grated lemon zest |
| 1 |
ts |
Vanilla |
| 6 |
|
Apricots, pitted and sliced (about 1 pound) |
| 2 |
tb |
Brown sugar, packed |
INSTRUCTIONS
Combine rice and 1 1/2 cups non-fat milk in saucepan. Heat to boiling.
Reduce
heat. Cover and simmer until milk is absorbed, about 15 minutes.
Combine remaining 2 1/2 cups non-fat milk, egg substitute, sugar,
salt, lemon zest and vanilla. Stir in apricots.
Pour into 9" square pan and set in pan of hot water. Bake at 325'F.
30-40 minutes or until set. Chill until serving time. Just before
serving sprinkle brown sugar over top of custard and broil until
sugar melts and top is lightly browned.
Each serving contains about: 114 calories; 86 milligrams sodium; 2
milligrams cholesterol; 1 gram fat; 23 grams carbohydrates; 5 grams
protein; 0.24 gram fiber.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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