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baked custard #3 - diabetic

  • 6servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12, H
MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 cup Low-fat milk (2% milkfat)

  2. 3 tablespoons Granulated sugar replacement

  3. 1/4 teaspoon Salt

  4. 1 teaspoon Vanilla extract

  5. 3 eaches Eggs **

  6. Nutmeg

  7. **PERSONAL NOTE from Ursula R. Taylor - to cut down on fat - use egg substitute instead of eggs.

Instructions Jump to Ingredients ↑

  1. 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 ½ 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: ½ fruit and ½ medium-fat meat Calories 1 serving: 82

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