1 16-ounce can unpeeled
apricot halves (water packed) drained
2 beaten eggs
1 cup skim milk
2 TBLPS sugar
1/2 tsp. vanilla
6 to 8 drops rum flavoring
or almond extract
Several dashes of ground
cardamom or ground nutmeg
Fresh mint ( optional)
If desired, slice 4 apricot
halves for garnish; set aside.
Chop remaining apricot
halves. Place chopped apricots on paper towels to drain
thoroughly. Place four
6-ounce custard cups or individual soufflé dishes in a shallow baking
pan.
Divide the chopped apricots
among the custard cups or soufflé dishes.
In a small mixing bowl
combine the eggs, milk, sugar, vanilla, and rum flavoring
or almond extract. Pour
the egg mixture over chopped apricots. Sprinkle with
cardamom or nutmeg. Place
the baking pan containing the cups on oven rack.
Pour boiling water around
the custard cups in baking pan to a depth of 1 inch.
Bake in a 325 degree
oven for 30-35 minutes or until knife inserted comes out clean.
Remove custard cups from
water. Serve warm. If desired, garnish with reserved
apricots and and Fresh
Mint. Makes 4 servings.
Nutrition Facts per serving:
116 calories, 3 g total
fat,( 1 g saturated fat )108 mg cholesterol, 67 sodium, 17 g carbohydrate,
2 g fiber, 6 g protein
Exchanges: 1 lean meat, 1 Fruit
