MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Spiced Apple Pudding
 Categories: Diabetic, Desserts, Allergy, Low-fat/cal
      Yield: 4 Servings
 
      2 c  Unsweetened apple juice
    1/3 c  Corn starch
      1    Egg or 2 yolks
    1/3 c  Granulated sugar substitute
    1/2 ts Cinnamon
 
  Note:

  This recipe is marked in the allergy category only because it is a
  pudding without milk, also low in protein. It is one of my favorite
  ways to use up egg yolks or prepare a dessert when I've run out of
  milk. Probably does not require as much sweetening as stated in the
  recipe--start with 2 tb sweetener and add more if necessary.
  
  In a heavy saucepan, combine 1/2 cup apple juice and corn starch;
  mix well. Add remaining juice. Place over medium heat and cook,
  stirring, until mixture comes to a boil. Reduce heat and simmer for
  2 minutes. Remove from heat.
  
  In a bowl, beat egg with a fork. Add 1/2 cup of hot mixture to
  beaten egg. Stir until smooth. Return immediately to hot mixture,
  stirring constantly. The hot mixture will cook the egg.
  
  Stir in sweetener and cinnamon. Pour into 4 dessert dishes, cover
  with plastic wrap to prevent skin from forming. Cool to room
  temperature or chill in refrigerator.
  
  Exchanges: 1 starch, 1 fruit choice

  Per 1/2 cup: 117 cal, 26 g carbs, 1 g protein, 1 g fat
  
  Recipe FROM: Light & Easy Choices by Kay Spicer Shared

  Posted by: Elizabeth Rodier, Dec 1993
  
  If you prefer to use real sugar, mix 2 tb with the apple juice in
  the saucepan. Divide the cooked pudding into 6 small dishes so that
  there is approximately 1 ts sugar per serving if you are allowed
  this much on your meal plan.

  94 cal, 21 g carbs estimated
 
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