Fresh apricots and a real vanilla bean give this light dessert a great natural flavor.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Coat the bottom and sides of a 9-inch pie plate or quiche dish with cooking spray; set aside.

  • With the tip of a sharp knife, scrape seeds from vanilla bean. Place seeds in a small saucepan; add evaporated milk and the vanilla bean pod. Bring to simmering over medium heat; remove from heat. Let stand, uncovered, 15 minutes. Discard vanilla bean pod.

  • In a blender or food processor combine eggs, flour, sugar, melted butter, vanilla extract, and salt. Add milk mixture. Cover and blend or process until combined.

  • Arrange the sliced apricots in the prepared dish. Pour batter over apricots. Bake 25 to 30 minutes or until puffed and light brown. Cool in dish on a wire rack 15 minutes. Sift the powdered sugar over top. Serve warm.


Tip: If using a sugar substitute, choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to 1/4 cup granulated sugar. Nutrition Per Serving with Sugar Substitute: Same as below, except 133 calories, 15 g carbohydrate, 10 g total sugar.

Nutrition Facts

142 calories; protein 5.6g 11% DV; carbohydrates 18.3g 6% DV; dietary fiber 1.6g 6% DV; sugars 13.5g; fat 5.4g 8% DV; saturated fat 2.4g 12% DV; cholesterol 82.4mg 28% DV; vitamin a iu 1051.7IU 21% DV; vitamin c 8.8mg 15% DV; folate 12.5mcg 3% DV; calcium 101.6mg 10% DV; iron 0.7mg 4% DV; magnesium 6.3mg 2% DV; potassium 136.8mg 4% DV; sodium 123.8mg 5% DV.