Directions:
- Drain apricots, reserving 1/2 cup juice; set apricots aside. In a saucepan, combine egg yolk, milk and reserved apricot juice; stir in the pudding mix until smooth. Bring to a boil over medium heat; cook and stir until thickened. Chop 1/2 cup apricots; add to pudding. Pour into pastry shell. Refrigerate.
- For glaze, combine cornstarch and apricot nectar in a saucepan until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cut the remaining apricots into thirds; arrange over pudding layer. Spoon glaze over top. Sprinkle with almonds. Chill until serving. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 306.52 Kcal (1283 kJ) | ||
| Calories from fat | 182.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.24g | 31% | |
|---|---|---|---|
| Cholesterol | 28.65mg | 10% | |
| Sodium | 150.15mg | 6% | |
| Potassium | 108.16mg | 2% | |
| Total Carbs | 26.91g | 9% | |
| Sugars | 4.87g | 19% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 5.46g | 11% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 1.6mg | 9% | |
| Calcium | 36mg | 4% | |
| Amount Per 100 g | |||
| Calories | 414.23 Kcal (1734 kJ) | ||
| Calories from fat | 246.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.35g | 31% | |
|---|---|---|---|
| Cholesterol | 38.72mg | 10% | |
| Sodium | 202.91mg | 6% | |
| Potassium | 146.17mg | 2% | |
| Total Carbs | 36.36g | 9% | |
| Sugars | 6.58g | 19% | |
| Dietary Fiber | 2.19g | 6% | |
| Protein | 7.38g | 11% | |
| Vitamin C | 4.2mg | 5% | |
| Iron | 2.1mg | 9% | |
| Calcium | 48.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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