Coconut Custard #3 - Diabetic Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
2 3/4 cup: Scalded skim milk,
3/4 cup: UNSWEETENED coconut,
6: Eggs **,
Nutmeg as desired,
Artificial sweetener to =,
**To cut back on fat, use
-1/2 cup: sugar,
-egg substitute to equal 6,
1/4 tsp: Salt,
-eggs.,
1 tsp: Vanilla,
Directions:
SOURCE: Sugar Free...Thats 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, 1/4 Skim Milk Exchange, 1/2 Med.
Fat Meat Exchange and 1/2 Fat Exchange.
This is based on just the custard - NOT the pie shell....
Source from luhu.jp
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, 1/4 Skim Milk Exchange, 1/2 Med.
Fat Meat Exchange and 1/2 Fat Exchange.
This is based on just the custard - NOT the pie shell....
Source from luhu.jp