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Apricot Rice Pudding

 

16

Yield

12

servings

Prep

50

min

Cook

40

min

Ready

90

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

Ingredients

½ cup rice
1 quart milk, skim
¾ cup liquid egg substitute
non-fat (equivalent to 3 eggs)
½ cup sugar
1 dash salt
*
½ 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 1½ cups non-fat milk in saucepan. Heat to boiling.

Reduce heat. Cover and simmer until milk is absorbed, about 15 minutes.

Combine remaining 1½ 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℉ (160℃). 30 to 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 1116% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 72mg 3%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 0%
Sugars g
Protein 10g
Vitamin A 1% Vitamin C 2%
Calcium 11% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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