Fresh apricots and a real vanilla bean give this light dessert a great natural flavor. Source: Diabetic Living Magazine

Diabetic Living Magazine


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; 5.4 g total fat; 2.4 g saturated fat; 82 mg cholesterol; 124 mg sodium. 137 mg potassium; 18.3 g carbohydrates; 1.6 g fiber; 14 g sugar; 5.6 g protein; 1052 IU vitamin a iu; 9 mg vitamin c; 12 mcg folate; 102 mg calcium; 1 mg iron; 6 mg magnesium;