Baked custard #3 - diabetic

Yield: 6 servings

Measure Ingredient
2½ cup Low-fat milk (2% milkfat)
3 tablespoons Granulated sugar replacement
¼ teaspoon Salt
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

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