4 (1 gram) packets artificial sweetener
3 medium very ripe nectarines, peeled and sliced into thin wedges
2 1/2 cups chilled evaporated skim milk
1/2 cup White Grape Syrup
1 teaspoon cinnamon
1 teaspoon vanilla
4 ounces egg substitute
4 cups cooked long grain white rice
3 cups fresh red seedless grapes
vegetable oil cooking spray

White Grape Syrup:
Place 2 (12 ounce) cans of white grape juice concentrate in a 10 inch non stick skillet over high heat and cook until the juices comes to a boil and foamy bubbles cover the entire surface, about 10 to 15 minutes. Once the juice starts to foam, the bubbles will rise above the level of the skillet. Immediately reduce the heat to medium, and continue to cook until the juice is reduced to 1 1/2 cops, about 20 minutes more. Let cool.

Directions:
Sprinkle the sweetener over the nectarine wedges, toss, and set aside.

Place the evaporated milk in a blender and add the White Grape Syrup, cinnamon, vanilla, and eggs, and blend until well mixed, about 1 minute. Folk in the rice until well mixed, then stir in the grapes.

Preheat oven to 350°F. Spray 9 x 9 x 2 inch baking pan with vegetable oil spray, and pour half of the rice mixture into it. Arrange the sweetened nectarines on top, and spoon the remaining rice mixture over the nectarines. Bake for 45 minutes, and cool 15 to 20 minutes before serving.

Makes 6 servings. (1g fat per serving)

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