Apricot Rice Pudding

90 minutes Prep: 50 minutes Cook: 40 minutes

111 calories per serving view nutrition facts

12 servings suggest servings

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Ingredients

1/2	cup	rice
1	quart	milk, skim
3/4	cup	liquid egg substitute	non-fat (equivalent to 3 eggs)
1/2	cup	sugar
1	dash	salt
1/2	teaspoon	lemon zest	grated
1	teaspoon	vanilla extract
6	each	apricots	pitted and sliced (about 1 pound)
2	tablespoons	brown sugar	packed

Directions

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.

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Nutrition Facts

Serving Size 116g

Amount per Serving

Calories 111 6% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 2mg	1%
Sodium 72mg	3%
Total Carbohydrate 21.0g	7%
Dietary Fiber 0.0g	0%
Sugars 15.0g
Protein 5.0g	10%

Vitamin A	1%		Vitamin C	2%
Calcium	11%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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