posted by Meryl 03-30-102 7:21 PM
Honey Almond Custard
Prep Time: 20 Minutes
Vegetable oil spray
2 cups fat-free milk
Egg substitute equivalent to 3 eggs
1/4 cup honey
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
Preheat oven to 350 degrees F. Spray six, 6-ounce ovenproof custard cups with vegetable oil spray.
Heat milk in a small saucepan over medium-high heat until very hot but not boiling, stirring constantly. Remove from heat.
In a medium bowl, gently whisk together remaining ingredients, then gently whisk in milk (don't create foam). Pour mixture into custard cups. Place cups in large baking pan and pour hot tap water into pan to a depth of 1 inch.
Bake, uncovered, for 30 to 40 minutes, or until knife, inserted halfway between cup and center of custard comes out clean (center won't be firm).
Protein: 7 g
Fat: 1 g
Carbohydrates: 16 g
Exchanges: 1 Nonfat Milk; 1/2 Bread/Starch
Source: The Diabetic Newsletter
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