Baked Custard #3 - Diabetic Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: Low-fat milk, 2% milkfat
Nutmeg,
3 tbsp: Granulated sugar replacement,
**PERSONAL NOTE from Ursula,
1/4 tsp: Salt,
-R. Taylor, to cut down on
1 tsp: Vanilla extract,
-fat, use egg substitute
3 each: Eggs **,
-instead of eggs.,
Directions:
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 1/2 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: 1/2 fruit and 1/2 medium-fat meat
Calories 1 serving: 82
Source from luhu.jp
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 1/2 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: 1/2 fruit and 1/2 medium-fat meat
Calories 1 serving: 82
Source from luhu.jp