Apricot macaroon pudding

1 Servings

Ingredients

Quantity Ingredient
1 cup DRIED APRICOTS
2 tablespoons SUGAR
1 4-SERVING ENVELOPE LOW-CALORIE VANILLA PUDDING MIX
1½ cup RECONSTITUTED NONFAT DRY MILK
⅔ cup COARSE DRY BREAD CRUMBS
2 tablespoons FLAKED COCONUT; TOASTED

Directions

FROM THE BOOK OF BETTER HOMES AND GARDENS ONLY 147 CALORIES PER SERVING

COOK APRICOTS USING PACKAGE DIRECTIONS; STIR IN SUGAR. COOL AND DRAIN, RESERVING ½ CUP SYRUP. DICE APRICOTS. COMBINE PUDDING MIX,MILK AND RESERVED SYRUP IN SAUCEPAN; COOK AND STIR TILL THICK AND BUBBLY. COOL SLIGHTLY. ADD CRUMBS AND APRICOTS TO PUDDING MIXTURE; MIX WELL. SPOON INTO SHERBET DISHES; SPRINKLE EACH WITH 1 TEASPOON COCONUT. SERVES 6 Posted to MM-Recipes Digest by Deb <leadfoot@...> on Aug 29, 1998, converted by MM_Buster v2.0l.

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