Coconut custard #3 - diabetic
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¾ | cup | Scalded skim milk |
| 6 | Eggs ** | |
| Artificial sweetener to = 1/2 cup sugar | ||
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Vanilla |
| ¾ | cup | UNSWEETENED coconut |
| Nutmeg as desired | ||
| **To cut back on fat - use egg substitute to equal 6 eggs. | ||
Directions
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....