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Apple & Dried Fruit Pudding with Orange Sabayon*

Serves 6

3 C boiling water
1 large apple, peeled, quartered, cored
2-1/2 C dried fruit (diced prunes, dates, raisins, currants), packed
3 pkt Pritikin Heart Hot Cereal
1 T orange zest, grated
3 egg whites, slightly beaten
Pinch cinnamon
2 egg whites
3 T orange juice concentrate

Fresh fruit to garnish (such as persimmon or orange wedges, grapes) Slice the apple in 3/16-inch wedges; simmer in water for about 3 minutes, or until pliable. Remove from water and set aside. In the same water, simmer the dried fruit and cereal, stirring frequently, for about 6 minutes. Pour mixture on a platter to cool. Line sides and bottoms of 6 soup cups with plastic, then with apple slices.

Beat the 3 egg whites and add cooked cereal, cinnamon, and orange zest. Mix until smooth and pour into the cups. In a pan large enough to hold all 6 cups, bring 1 inch of water to a boil. Place the cups in the pan and cover. Bake at 350° for about 45 minutes.

To make the Orange Sabayon, whip the 2 egg whites with the orange juice
concentrate in a bowl over a hot water bath until thick and foamy. Remove
from heat.

To serve, pour sabayon onto a dessert plate. Invert the pudding over the
plate and unmold; remove plastic. Garnish with fresh fruit.


  • Instant oatmeal may be substituted for the Pritikin Heart Hot Cereal.
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