Diabetes-Friendly Recipes

Pudding with Spiced Apricots

(makes 4 servings)

1large egg, separated
2teaspoons (10 ml) sugar
1/4cup (5 g) spoonable sugar substitute
1 1/2cups (360 ml) evaporated skim milk
2tablespoons (30 ml) instant tapioca
1/2teaspoon (2.5 ml) vanilla extract
refrigerated butter-flavored cooking spray
4fresh firm ripe apricots, seeded and cut each half into 3rds
1/4teaspoon (1.25 ml) ground cinnamon
1/8teaspoon (0.6 ml) ground nutmeg
2tablespoons (30 ml) fresh lemon juice
  1. In a small bowl, beat egg white until foamy. Gradually add sugar and beat until white forms stiff peaks. Set aside.
  2. In a saucepan, whisk together sugar substitute, milk, tapioca, egg yolk, and vanilla. Let stand for 5 minutes.
  3. 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.
  4. Remove from heat and lay a piece of plastic wrap directly on the pudding surface. Cool.
  5. 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.
  6. 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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