Based on the comforting and old-fashioned cornstarch pudding, this simple dessert highlights the apricots’ slight tartness and pale salmon color. It is also as smooth as baked custard.
- 2 cups apricot nectar or juice
- 1/2 cup confectioners’ sugar
- 4 Tbs. cornstarch
- Pinch salt
- 1 tsp. vanilla extract
- 8 fresh or canned apricots, halved
- 1 6-oz. container nonfat yogurt, preferably coconut flavored
- 1/2 cup toasted sliced almonds, optional
- Heat 1 3/4 cups apricot nectar until steamy, stirring for about 5 minutes. Transfer liquid to top half of double boiler, and keep warm over gently boiling water.
- Meanwhile, stir together confectioners’ sugar, cornstarch and salt. Whisk in remaining apricot nectar, and slowly whisk slurry into heated nectar. Continue stirring for 5 minutes as mixture thickens. Stir in vanilla, cover pan and continue cooking 5 to 7 minutes more, or until pudding is very firm. Remove from heat, and stir 2 or 3 times to allow steam to escape.
- Place 6 or 8 apricot halves on bottom of a 1 1/2-quart heatproof dessert bowl. Pour hot mixture over top, and refrigerate until chilled.
- To serve, spoon yogurt over top, place remaining apricot halves on top of yogurt and sprinkle with almonds, if using.
- Serving Size: Serves 4
- Calories: 240
- Carbohydrate Content: 56 g
- Protein Content: 4 g
- Sodium Content: 75 mg
- Sugar Content: 39 g