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Ingredientes
- 1 x (15-oz) can apricot halves
- 1 x egg yolk
- 1 x (12-oz) can evaporated lowfat milk
- 1 x 4-serving package cook-and-serve vanilla pudding mix
- 1 x 9 inch pastry shell, baked
- 2 tsp cornstarch
- 1 x 5 1/(4-oz) can apricot nectar (2/3 c.)
- 1/4 c. sliced almonds, toasted (see note)
Direcciones
- Drain apricots, reserving 1/2 c. juice; set apricots aside.
- In a saucepan, combine egg yolk, evaporated lowfat milk and reserved apricot juice; stir in the pudding mix till smooth. Bring to a boil over medium heat; cook and stir till thickened. Chop1/2 c. apricots; add in to pudding. Pour into pastry shell. Chill.
- Make glaze by combining cornstarch and apricot nectar in a saucepan till smooth. Bring to a boil over medium heat; cook and stir for 2 min or possibly till thickened. Cut the remaining apricots into thirds; arrange over pudding layer.
- Spoon glaze over top. Sprinkle with almonds. Refrigeratetill serving.
- Note: To toast nuts, heat in a dry skillet over medium heat till they start to brown. Stir occasionally. Be careful not to scorch them.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 891g | |
| Calories 962 | |
| Calories from Fat 380 | 40% |
| Total Fat 43.25g | 54% |
| Saturated Fat 19.86g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 160mg | 53% |
| Sodium 638mg | 27% |
| Potassium 2023mg | 58% |
| Total Carbs 113.19g | 30% |
| Dietary Fiber 9.0g | 30% |
| Sugars 86.95g | 58% |
| Protein 36.54g | 58% |
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