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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 2 |
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A great dessert for 2. The recipe comes from Better Homes and Gardens Special Interest Publications Low Calorie and Low-Fat Recipes 1994. Ingredients:
1 (8 ounce) can unpeeled apricot halves, water packed or 1 (8 ounce) can apricot halves in light syrup, drained |
1 beaten eggs or 1/4 cup egg substitute |
1/2 cup nonfat milk |
1 tablespoon sugar or 1 tablespoon splenda sugar substitute |
1/4 teaspoon vanilla |
1/8 teaspoon almond extract |
1 dash cardamom |
Directions:
1. Slice 2 of the apricot halves for garnish and set aside.
2. Chop the remaining apricots and drain on paper towels.
3. Place two 6-oz custard cups in a shallow baking pan and divide the chopped apricots between them.
4. Combine the egg, milk, sugar, vanilla and almond extract in a small bowl, beat lightly with a wire whisk.
5. Pour the egg mixture over the fruit, sprinkle with cardamom.
6. Place the baking pan on oven rack and pour boiling water around the custard cups to a depth of 1 inch.
7. Bake at 325 degrees for 30 to 35 minutes or until a knife inserted near center comes out clean.
8. Remove the cups from water, garnish with reserved fruit pieces and serve warm.
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