Title: Coconut Custard #3 - Diabetic
Categories: Diabetic Pudding Dessert
Yield: 12 Servings
| 2 3/4 | c | Scalded skim milk |
| 6 | | Eggs ** |
| | | Artificial sweetener to = 1/2 cup sugar |
| 1/4 | ts | Salt |
| 1 | ts | Vanilla |
| 3/4 | c | UNSWEETENED coconut |
| | | Nutmeg as desired |
| | | **To cut back on fat - use egg substitute to equal 6 eggs. |
SOURCE: Sugar Free...That's 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....