Combine first 3 ingredients in a heavy saucepan; stir in egg substitute, grated orange rind and orange juice. Cook over medium heat, stirring constantly, until mixture begins to boil; boil 1 minute, stirring constantly. Remove from heat, and let cool slightly. Stir a small amount of custard into yogurt; gently fold yogurt mixture back into custard. Cover and chill.

Place orange sections in serving dishes; spoon custard over oranges. If desired, garnish with fresh mint and orange curls. Makes 8 servings, 114 calories per 1/3 cup custard pudding with 1/4 cup orange sections.

Southern Living

Frank H. Fogg

Tulsa, Ok

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm