Prep 15 mins
Cook 35 mins
A great dessert for 2. The recipe comes from Better Homes and Gardens Special Interest Publications Low Calorie and Low-Fat Recipes 1994.
- 1 (8 ounce) canunpeeled 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
- Slice 2 of the apricot halves for garnish and set aside.
- Chop the remaining apricots and drain on paper towels.
- Place two 6-oz custard cups in a shallow baking pan and divide the chopped apricots between them.
- Combine the egg, milk, sugar, vanilla and almond extract in a small bowl, beat lightly with a wire whisk.
- Pour the egg mixture over the fruit, sprinkle with cardamom.
- Place the baking pan on oven rack and pour boiling water around the custard cups to a depth of 1 inch.
- Bake at 325 degrees for 30 to 35 minutes or until a knife inserted near center comes out clean.
- Remove the cups from water, garnish with reserved fruit pieces and serve warm.
This was certainly different from what I usually make, & its simplicity & lightness after a big meal was great! A very nice addition to my expanding file of dessert recipes! Thanks for posting!
I searched high and low for apricots packed in juice and was never able to find them. Instead, prepared this dessert with sliced peaches. It was light, delicous and quite comforting. My one comment was that the custard surrounding the fruit was a little watery. When draining the fruit I would make it air a bit so as to reatin the creaminess of the custard.
I made this with fresh apricots, which I prefer to canned, even though it's a bit more trouble. I also used Splenda. I expected to like it but was pleasantly surprised at how well the almond extract set off the taste of the apricots. A really great, easy dessert and easy on the waistline to boot.