Coconut custard #3 - diabetic

Yield: 12 servings

Measure 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.

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....

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