Low ‘Cots

This rice pudding is so creamy and rich-tasting it’s hard to believe it has only one gram of fat. The subtle sweetness of ripe apricots contrasts perfectly with the lemon-scented rice custard. To reduce the fat we used nonfat milk and egg substitute in place of the high-fat real things.

Check the pudding after it has baked 30 minutes. If the center is not set, continue to bake until a knife inserted near the center comes out clean.

APRICOT RICE PUDDING 1/3 cup rice 1 quart nonfat milk 3/4 cup nonfat egg substitute (equivalent to 3 eggs) 1/2 cup sugar Dash salt 1/2 teaspoon grated lemon zest 1 teaspoon vanilla 6 apricots, pitted and sliced (about 1 pound) 2 tablespoons brown sugar, packed

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

Pour into 9-inch square pan and set in pan of hot water. Bake at 325 degrees 30 to 40 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. Makes 12 servings.

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