Served as dessert. Vegetarian dish. Speciality: Low Fat, Low Sodium, Low Sat. Fat, Low Calorie, Low Protein diet.

1 (8 ounce) can unpeeled Apricot halves, water packed or Apricot halves in light syrup, drained

1 beaten Egg or 1/4 cup Egg Substitute

1/2 cup nonfat Milk

1 Tablespoon Sugar or Splenda Sugar Substitute

1/4 teaspoon Vanilla

1/8 teaspoon Almond Extract

1 dash Cardamom

Slice 2 of the apricot halves for garnish and set aside. Chop the remaining apricots and drain on paper towels. Place two 6-oz custard cups in a shallow baking pan and divide the chopped apricots between them. Combine the egg, milk, sugar, vanilla and almond extract in a small bowl, beat lightly with a wire whisk. Pour the egg mixture over the fruit, sprinkle with cardamom. Place the baking pan on oven rack and pour boiling water around the custard cups to a depth of 1 inch. Bake at 325 degrees for 30 to 35 minutes or until a knife inserted near center comes out clean. Remove the cups from water, garnish with reserved fruit pieces and serve warm.

Preparation time: 15 minutes

Cooking time: 50 minutes

Serves: 2

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