FRESH APRICOT CUSTARD

1 Pound fresh apricots (or canned apricots with no sugar added), (or pitted cherries, sliced peaches)
1 Cup nonfat milk
2 Tablespoons plus 2 teaspoons sugar
2 Tablespoons flour
1 Teaspoon vanilla extract
½ Cup liquid egg substitute

Preheat oven to 375F. Cut the apricots in quarters if small, or in sixths if large, discarding the pit. Set aside. Put flour in a small saucepan. Whisk in enough of the milk to form a paste, then gradually whisk in the remaining milk, sugar, and vanilla. Bring to a boil, whisking constantly, over high heat. Mixture will thicken considerably. Remove from heat, cover, and let cool 10 minutes, then whisk in liquid egg substitute. Put apricots in a 9-inch pie pan, either nonstick or lightly sprayed with nonstick spray. Pour in milk mixture and bake until firm and lightly colored, about 25 minutes. The custard will be puffed but will fall a little as it cools. Serve warm

Serving size: 1 Dessert cup (1/6 of custard)
Calories: 112
Fat: 0.5 g
Cholesterol: 0 mg
Carbohydrate: 23 mg
Protein: 5.3 g
Sodium: 88 mg

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