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Apricot Pudding

Diabetic.Foodie's picture
  Baby food 1⁄3 Cup (5.33 tbs) (unsweetened apricot puree)
  Baking soda 1 Teaspoon
  Egg 1 , beaten
  Milk 1⁄2 Cup (8 tbs)
  Lemon juice 1 Teaspoon
  Almond extract 1⁄2 Teaspoon
  Margarine 1 Teaspoon, melted
  Flour 1 Cup (16 tbs), sifted
  Granulated sugar 2 Teaspoon, replacing
  Salt 1 Dash

Combine apricot puree and baking soda in small-mixing bowl; allow to rest 5 minutes.
Combine remaining ingredients in large mixing bowl, add puree, and beat well to blend.
Pour into well greased 8 in. (20 cm) square baking dish, and bake at 350°F (175°C) for 1 hour.
Allow to cool slightly before serving.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 693 Calories from Fat 124

% Daily Value*

Total Fat 14 g21.4%

Saturated Fat 4.6 g22.8%

Trans Fat 0 g

Cholesterol 222.8 mg74.3%

Sodium 1610.5 mg67.1%

Total Carbohydrates 117 g38.9%

Dietary Fiber 3.4 g13.6%

Sugars 19.5 g

Protein 23 g45.7%

Vitamin A 11% Vitamin C 20.5%

Calcium 17.6% Iron 38%

*Based on a 2000 Calorie diet

Apricot Pudding Recipe