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Recipe Name: Orange Custard Pudding Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 8

1/4 Cup(s) Sugar
1/4 Cup(s) Cornstarch
1/8 Teaspoon(s) Salt
1/4 Cup(s) Egg substitute plus
2 Tablespoon(s) Egg substitute
2 Teaspoon(s) Grated orange rind
2 Cup(s) Orange juice
1 8-oz plain low-fat yogurt
2 Cup(s) 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,
stirringconstantly, until mixture begins to boil; boil 1 minute,
stirringconstantly. Remove from heat, and let cool slightly. Stir a
small amountof custard into yogurt; gently fold yogurt mixture back
into custard.Cover and chill.Place orange sections in serving dishes;
spoon custard over oranges. Ifdesired, garnish with fresh mint and
orange curls. Makes 8 servings, 114calories per 1/3 cup custard pudding
with 1/4 cup orange sections.SOUTHERN LIVINGFRANK H. FOGGTULSA, OKFrom
a collection of my mother's (Judy Hosey) recipe box which containedlots
of her favorite recipes, clippings, etc. Downloaded from Glen's
MMRecipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 84
Calories From Fat: 11
Total Fat: 1.2g
Cholesterol: 42.4mg
Sodium: 53.7mg
Potassium: 144.8mg
Carbohydrates: 16.6g
Fiber: <1g
Sugar: 11.6g
Protein: 1.9g

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