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-> [Cereals, Desserts, Puddings & Custards] -> [Apricot rice pudding Recipe] |
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Apricot rice pudding
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| Artist: |
_ |
| Categories: |
Cereals, Desserts, Puddings & Custards |
| Yield: |
12 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Rice | | 1
| quart | Non-fat milk | | 3/4
| cup | Non-fat egg substitute | | | -(equivalent to 3 eggs) | | 1/2
| cup | Sugar | | | Ds Salt | | 1/2
| tbsp | Grated lemon zest | | 1
| tbsp | Vanilla | | 6
| | Apricots, pitted and sliced | | | -(about 1 pound) | | 2
| tbsp | Brown sugar, packed |
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Procedures:
| 1 | Combine rice and 1 ?cups non-fat milk in saucepan. | | 2 | Heat to boiling. | | 3 | Reduce heat. | | 4 | Cover and simmer until milk is absorbed, about 15 minutes. | | 5 | Combine remaining 2 ?cups non-fat milk, egg substitute, sugar, salt, lemon zest and vanilla. | | 6 | Stir in apricots. | | 7 | Pour into 9" square pan and set in pan of hot water. | | 8 | Bake at 325°F. | | 9 | 30-40 minutes or until set. | | 10 | Chill until serving time. | | 11 | Just before serving sprinkle brown sugar over top of custard and broil until sugar melts and top is lightly browned. | | 12 | 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. |
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