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
- 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.
- Calories: 240
- Carbohydrate Content: 56 g
- Protein Content: 4 g
- Sodium Content: 75 mg
- Sugar Content: 39 g