Makes 4 servings
|2||cups reduced-fat (2%) milk|
|1||egg, lightly beaten|
|3||tablespoons quick-cooking tapioca|
|1-1/2||cups peeled, coarsely chopped peaches*|
|3||tablespoons no-sugar-added apricot spread|
*If fresh peaches are not in season, use frozen peaches and add 1 to 2 packets sugar substitute or equivalent of 4 teaspoons sugar to the milk mixture.
- Combine milk, egg and tapioca in 1-1/2-quart saucepan; let stand 5 minutes. Stir in peaches and apricot spread.
- Cook and stir over medium heat until mixture comes to a boil; cook 1 minute more. Remove from heat and stir in vanilla.
- Cool slightly; stir. Place plastic wrap directly on surface of pudding; chill.
To quickly peel whole peaches, first plunge them into boiling water for about 1 minute.
|Saturated Fat||2 g|
|Total Fat||4 g|
|Calories from Fat||21 %|
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