Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Lo-cal maple syrup ** |
| 1 each | Egg |
| ½ cup | Evaporated skimmed milk |
| ⅓ cup | Water |
| 1 tablespoon | Granulated sugar replacement |
| 1 teaspoon | Vanilla extract |
| 1 dash | Salt |
| \N \N | **PERSONAL NOTE from Ursula R. Taylor - why not use Cary's SF Syrup. |
SOURCE; Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand.
Copyright 1982. ISBN #'S 0-8069-5568-6 AACR2, #0-8069-5569-4 (lib. bdg.) & 0-8069-7586-5 (pbk.). Formatted into MM by Ursula R. Taylor.
Divide maple syrup evenly between 2 custard cups. Combine egg, milk, water, sugar replacement, vanilla and salt in mixing bowl; beat or whisk until well blended. Carefully pour custard mixture over syrup in custard cups. Set cups in shallow pan holding 1 inch of water. Bake at 350 F for 50 minutes, or until knife inserted in center comes out clean.
MICROWAVE: Water bath NOT needed. Cook on Low for 8 to 10 minutes or until edges are set and center is soft but not runny. Allow to rest 10 to 15 minutes before serving.
Yield: 2 servings
Exchange 1 serving: 1 lean meat and ½ fruit Calories 1 serving: 85