Title: Baked Custard - Diabetic
Categories: Diabetic Pudding Dessert Snack
Yield: 3 Servings
| 1 | | Egg |
| 1 | c | Milk |
| | | Artificial sweetener to equal 1 tbsp. sugar |
| 1 | ts | Vanilla |
| | | Nutmeg |
| 1/4 | ts | Salt |
SOURCE: Sugar Free...That's me! by Judith S. Majors, copyright 1978,
ISBN #0-345-28708-8, Library of Congres Catalog Card #:78-74029. Formatted
into MM by Ursula R. Taylor.
Break egg into small mixing bowl and beat slightly. Add remaining
ingredients and beat well. Pour into damp (run under water, remove excess,
leaving slight film) custard cups and sprinkle well with nutmeg. Bake in
350 oven in a shallow pan of water for 40-50 minutes. A silver knife
inserted in the center will come out clean when custard is done.
Makes 3 servings. 1 Serving - 80 calories and is 1/2 whole milk
exchange.
Personal note from Ursula Taylor - to cut back on fat - use egg
substitute and low fat or skim milk.....I also see no reason why you can't
change the vanilla extract to other extracts to change the flavor of the
custard.....