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1 h 15 m
Diabetic Living Magazine
“Fresh apricots and a real vanilla bean give this light dessert a great natural flavor.”
Nonstick cooking spray
1 vanilla bean, split lengthwise
1 cup evaporated low-fat milk
⅓ cup white whole wheat flour or all-purpose flour
¼ cup granulated sugar (see Tip)
2 tablespoons butter, melted
1 teaspoon vanilla extract
⅛ teaspoon salt
12 ounces ripe, yet firm, fresh apricots, sliced
1 teaspoon powdered sugar
1Preheat oven to 375°F. Coat the bottom and sides of a 9-inch pie plate or quiche dish with cooking spray; set aside.
2With 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.
3In 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.
4Arrange 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 ¼ cup granulated sugar. Nutrition Per Serving with Sugar Substitute: Same as below, except 133 calories, 15 g carbohydrate, 10 g total sugar.