Recipe by PaulaG
A great dessert for 2. The recipe comes from Better Homes and Gardens Special Interest Publications Low Calorie and Low-Fat Recipes 1994.
Top Review by Sydney Mike
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!
- 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
Directions See How It's Made
- 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.