Apricot Rice Pudding Recipe
Yield: 12 ServingsRecipe by luhu.jp
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 tsp: Grated lemon zest,
1 tsp: Vanilla,
6: Apricots, pitted and sliced, about 1 pound
2 tbsp: 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 325F.
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.
Source from luhu.jp
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 325F.
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.
Source from luhu.jp
Tags
Puddings