Recipe - Apricot Macaroon Pudding

1 cup DRIED APRICOTS
2 tablespoon SUGAR
1 4SERVING ENVELOPE
LOWCALORIE VANILLA PUDDING
MIX
1 One half cup RECONSTITUTED NONFAT DRY
MILK
2/3 cup COARSE DRY BREAD CRUMBS
2 tablespoon FLAKED COCONUT; TOASTED

FROM THE BOOK OF BETTER HOMES AND GARDENS

ONLY 147 CALORIES PER SERVING

COOK APRICOTS USING PACKAGE DIRECTIONS; STIR IN SUGAR. COOL AND DRAIN,
RESERVING One half CUP SYRUP. DICE APRICOTS. COMBINE PUDDING MIX,MILK AND
RESERVED SYRUP IN SAUCEPAN; COOK AND STIR TILL THICK AND BUBBLY. COOL
SLIGHTLY. ADD CRUMBS AND APRICOTS TO PUDDING MIXTURE; MIX WELL. SPOON INTO
SHERBET DISHES; SPRINKLE EACH WITH 1 TEASPOON COCONUT. SERVES 6

Posted to MMRecipes Digest by Deb leadfoot@alpha.ultraweb.net on Aug
29, 1998, converted by MM_Buster v2.0l.