|2½ cup||Low-fat milk (2% milkfat)|
|3 tablespoons||Granulated sugar replacement|
|1 teaspoon||Vanilla extract|
|3 eaches||Eggs **|
|**PERSONAL NOTE from Ursula R. Taylor - to cut down on fat - use egg substitute instead of eggs.|
SOURCE: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand, copyright 1982, ISBN #0-8069-5568-6 AACR2, #0-8069-5569-4 (lib. bdg.) and #0-8069-7586-5 (pbk.). Formatted into MM by Ursula R. Taylor.
Combine milk, sugar replacement, salt, vanilla and eggs in large bowl; beat to blend well. Pour into six ½ Cup individual baking cups; sprinkle with nutmeg. Set cups in large baking pan. Add 1 inch of water to pan; bake custard at 350F for 45 minutes, or until knife inserted in center comes out clean.
MICORWAVE: Cook on Defrost for 15 to 17 minutes. Turn dish a quarter turn every 5 minutes. Allow to set 5 minutes before serving.
Yield: 6 servings
Exchange 1 serving: ½ fruit and ½ medium-fat meat Calories 1 serving: 82