Ingredients Jump to Instructions ↓

  1. 1 cup 198g / 7oz Sugar - divided

  2. 1 cup 237ml Nonfat milk

  3. 1 cup 237ml Nonfat half-and-half

  4. 3/4 cup 148g / 5 1/5oz Nonfat egg substitute equal to

  5. 3 eggs

  6. Grated zest of 1 small lime

  7. 2 teaspoons 10ml Vanilla extract

  8. 2 tablespoons 30ml Pomegranate seeds

  9. 8 Thin lime slices

Instructions Jump to Ingredients ↑

  1. Heat the oven to 325 degrees.

  2. Heat 1/2 cup of the sugar in a skillet over low heat until the sugar turns caramel color. Pour the hot syrup into the bottom of each of 8 (6-ounce) ring molds.

  3. In a mixing bowl, stir together the nonfat milk, half-and-half, remaining 1/2 cup of sugar, egg substitute, lime zest and vanilla. Ladle the mixture into the ring molds.

  4. Put the filled molds in a large baking pan and add water to reach halfway up sides of molds. Bake until the custard is set, 20 to 30 minutes. Remove the molds from the water bath and cool them to room temperature. Chill them until serving time.

  5. To serve, invert each mold onto a serving plate, sprinkle with pomegranate seeds and garnish with a slice of lime.

  6. This recipe yields 8 servings.

  7. Each serving: 153 calories ; 88 mg sodium; 1 mg cholesterol; 1 gram fat; 0 saturated fat; 30 grams carbohydrates; 4 grams protein; 0.06 grams fiber.


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