Easy but Fat Free Custards
Ingredients
3/4 cup egg substitute ( I like the Egg Beaters)
1 cup skim milk
1/2 cup sugar
1/4 tsp. Nutmeg--divided
(add 1/8 to the custard during mixing-- use the other 1/8
tsp. to sprinkle over custard)
Pinch of salt
Directions
In a mixing bowl, lightly beat the Egg Beaters with the milk. Stir in the sugar, salt and nutmeg. You can pour into an unbaked piecrust. Bake for 10 minutes in a 400F oven. Reduce heat to 300F and continue baking for 35 min. or until a sharp knife inserted in the center comes out clean. Let cool on a rack.
NOTE: I prefer making as six individual custards. This saves the calories from the pie crust! Divide the custard into six small baking cups or ramekins. Sprinkle with the other 1/8 tsp. Of nutmeg. Set the cups in a dry roasting pan-- pour hot water into the pan to a depth of one inch. Keeps the eggs from “scrambling.” Bake uncovered for about an hour or until testing done. Chill slightly before serving.
Keep a container of Fat Free Cool Whip on hand for easy and healthy desserts. It is great on strawberries or blueberries. I also like to have a slice of Angel Food cake(most recipes are fat free-the store bought are as delicious as home made on this kind of cake!) Puree strawberries in a blender with sugar substitute. Cover the cake with several spoonfuls of the strawberries and put Fat Free Cool Whip over the top. Place a whole strawberry on top for garnish. Looks pretty, tastes great! Your guests will appreciate the healthy dessert! Don’t forget that you can freeze Cool Whip! It will keep in your refrigerator for a week. Then you can even re-freeze and save for later use! Thaw in the refrigerator and not on the counter!
Dietary Information
Nutrient Analysis: per cup ( makes 6 cups)
Calories: 105
Chol: 1.3mg
Sodium: 128mg
Fiber: 0gm
Fat: 0gm
CHO: 21gm
Prot: 5.3gm
Sat. fat: 0
Mufa: 0
Pufa 0
