Yield: 12 servings
|2¾ cup||Scalded skim milk|
|Artificial sweetener to = 1/2 cup sugar|
|¾ cup||UNSWEETENED coconut|
|Nutmeg as desired|
|**To cut back on fat - use egg substitute to equal 6 eggs.|
SOURCE: Sugar Free...That's me! By Judith S. Majors, copyright 1978, ISBN #0-345-28708-8. Formatted into MM by Ursula R. Taylor.
Combine eggs, sweetener, salt, and vanilla in a large mixing bowl and blend well. Slowly add the scalded milk and beat slightly. Mix coconut in gently. Pour into a lightly buttered 8-inch baking dish and sprinkle top with nutmeg. Bake 5 minutes at 450 and reduce heat to 350 for an additional 15 minutes. Silver knife inserted in center will come out clean when done.
This custard would be good in a pie shell.
12 Servings, 1 Serving = 80 calories, ¼ Skim Milk Exchange, ½ Med.
Fat Meat Exchange and ½ Fat Exchange.
This is based on just the custard - NOT the pie shell....