Pudding with Spiced Apricots

Rating:

(makes 4 servings)

1	large egg, separated

2	teaspoons (10 ml) sugar

1/4	cup (5 g) spoonable sugar substitute

1 1/2

cups (360 ml) evaporated skim milk

2	tablespoons (30 ml) instant tapioca

1/2	teaspoon (2.5 ml) vanilla extract

refrigerated butter-flavored cooking spray

4	fresh firm ripe apricots, seeded and cut each half into 3rds

1/4	teaspoon (1.25 ml) ground cinnamon

1/8	teaspoon (0.6 ml) ground nutmeg

2	tablespoons (30 ml) fresh lemon juice

In a small bowl, beat egg white until foamy. Gradually add sugar and beat until white forms stiff peaks. Set aside.
In a saucepan, whisk together sugar substitute, milk, tapioca, egg yolk, and vanilla. Let stand for 5 minutes.
Place on stove and cook over medium heat, stirring, until mixture comes to a full boil. Immediately stir in beaten egg white. Continue to cook on low for another 2 minutes, stirring constantly.
Remove from heat and lay a piece of plastic wrap directly on the pudding surface. Cool.
When ready to serve, lightly coat a nonstick skillet with butter-flavored cooking spray. Add apricots and sprinkle with cinnamon, and nutmeg. Add lemon juice and toss apricots while cooking for 2 to 3 minutes over medium-high heat. When apricots are lightly brown and just tender, remove from stove.
To serve, spoon pudding into 4 dessert bowls. Top with equal amounts of the apricot mixture. Serve at once.

Per serving:	144 calories (10% calories from fat), 9 g protein, 2 g total fat (0.5 g saturated fat), 22 g carbohydrate, 1 g dietary fiber, 57 mg cholesterol, 127 mg sodium
Diabetic exchanges:	1 1/2 carbohydrate (1/2 bread/starch, 1 skim milk)

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