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1/4 Tasse | sugar |
1/4 Tasse | cornstarch |
1/8 Teelöffel | salt |
1/4 Tasse | Egg substitute plus |
2 Esslöffel | Egg substitute |
2 Teelöffel | orange rind grated |
2 Tasse | orange juice |
1 Karton | (8-oz) plain low-fat yogurt |
2 Tasse | Orange sections |
| Fresh mint sprigs (optional) |
| Orange rind curls (optional) |
Combine first 3 ingredients in a heavy saucepan; stir in egg substitute, grated orange rind and orange juice. Cook over medium heat, stirring constantly, until mixture begins to boil; boil 1 minute, stirring constantly. Remove from heat, and let cool slightly. Stir a small amount of custard into yogurt; gently fold yogurt mixture back into custard. Cover and chill.
Place orange sections in serving dishes; spoon custard over oranges. If desired, garnish with fresh mint and orange curls. Makes 8 servings, 114 calories per 1/3 cup custard pudding with 1/4 cup orange sections.
Southern Living
Frank H. Fogg
Tulsa, Ok
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm
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