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Combine rice and 1 1/2 cups non-fat milk in saucepan. Heat to boiling. Reduce heat. Cover and simmer until milk is absorbed, about 15 minutes. Combine remaining 2 1/2 cups non-fat milk, egg substitute, sugar, salt, lemon zest and vanilla. Stir in apricots. Pour into 9" square pan and set in pan of hot water. Bake at 325F. 30-40 minutes or until set. Chill until serving time. Just before serving sprinkle brown sugar over top of custard and broil until sugar melts and top is lightly browned. Each serving contains about: 114 calories; 86 milligrams sodium; 2 milligrams cholesterol; 1 gram fat; 23 grams carbohydrates; 5 grams protein; 0.24 gram fiber. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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|Serving Size: 1 Serving (112g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 2 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 1.5mg||0 %|
|Sodium 40.7mg||1 %|
|Potassium 137.1mg||4 %|
|Total Carbohydrate 39.5g||12 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 39.2g|
|Protein 3.1g||4 %|
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Calories per serving: 170
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