Donna’s apricot pecan pudding cake with bulgur

Donna’s apricot pecan pudding cake with bulgur

This is a surprisingly delicious cake that would also make a good breakfast treat. The unusual healthful ingredient is bulgur which adds a nutty texture and fiber. It is very low in calories. I love it served with lemon curd.

1/2 cup dried apricots, diced
1/3 cup Splenda or sugar 2 tablespoon orange zest 1/2 cup fresh orange juice 1-1/2 cups water dash salt 1/2 cup bulgur 3/4 cup chopped pecans 2 large eggs, separated 2/3 cup skim milk 1/4 cup sugar

In a medium sized heavy saucepan, combine apricots, Splenda or sugar, orange zest, orange juice, water, salt, and bulgur. Bring to a boil. Partially cover pan. Reduce heat and continue to boil gently for about 20 minutes or until all liquid has been absorbed. Stir occasionally. The mixture will be the consistency of cooked oatmeal. Remove from heat and cool to room temperature. Stir in chopped pecans.
Preheat oven to 350 degrees. Spray a 9 x 9 or 7 x 11 inch baking pan with oil spray.
In a large bowl, whisk egg yolks and milk. Add cooked bulgur mixture and stir to mix well.

In a small bowl, beat egg whites with electric mixer until stiff peaks form. Gently fold egg whites into bulgur mixture. Spoon into baking pan. Sprinkle top with sugar.
Place baking pan in a larger roasting pan and transfer to the oven. Pour very hot water into the bottom roasting pan until water comes about halfway up the sides of the baking pan.

Bake for 30 – 40 minutes or until cake is puffed and lightly brown on top. Carefully remove the baking dish from the pan of water. Cool to room temperature.

Serve with lemon curd, custard sauce, yogurt, or whipped cream.

Nutritional information per serving (10)

Calories: 150
Fat, gm.: 7
Protein, gm.: 4
Carbs, gm.: 20
Cholesterol, mg.: 40
Fiber, gm.: 2