Recipe - Apricot Rice Pudding

One half cup Rice
1 qt Nonfat milk
Three fourths cup Nonfat egg substitute
(equivalent to 3 eggs)
One half cup Sugar
ds Salt
One half teaspoon Grated lemon zest
1 teaspoon Vanilla
6 Apricots, pitted and cut or sliced up
(about 1 pound)
2 tablespoon Brown sugar, packed

Combine rice and 1 One half cups nonfat milk in saucepan. Heat to boiling.
Reduce
heat. Cover and simmer until milk is absorbed, about 15 minutes.
Combine remaining 2 One half cups nonfat milk, egg substitute, sugar,
salt, lemon zest and vanilla. Stir in apricots.

Pour into 9" square pan and set in pan of hot water. Bake at 325'F.
3040 minutes or until set. Chill until serving time. Just before
serving sprinkle brown sugar over top of custard and broil until
sugar melts and top is lightly browned.

Each serving contains about: 114 calories; 86 milligrams sodium; 2
milligrams cholesterol; 1 gram fat; 23 grams carbohydrates; 5 grams
protein; 0.24 gram fiber.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip