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7/4/08 2:43 P

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Baked Vanilla Custard

Serves 4
2 eggs (or equivalent in egg substitute)
1/2 cup + 1 T. Splenda Granular
1 (12 fluid ounce) can evaporated fat-free milk
1/4 cup water
2 tsp. Vanilla extract
1/4 tsp. Ground nutmeg
Hot water

Preheat oven to 350 degrees. Spray 4 (12 ounce) custard cups with
butter-flavored cooking spray. In a medium bowl, combine eggs and 1/2 cup
Splenda. Mix Well using wire whisk. Blend in evaporated milk and water. Add
vanilla extract. Mix gently just to combine. Evenly pour mixture into
prepared custard cups. In a small bowl, combine nutmeg and remaining 1 T
splenda. Lightly sprinkle tops with nutmeg mixture. Place filled custard
cups in a 9-by-9 inch cake pan. Carefully pour hot water into cake pan to
almost the height of the cups. Bake for 50 minutes or until knife inserted
near the edge of the cups comes out clean. Remove cups from cake pan and
cool on a wire rack for at least 10 minutes. Refrigerate for at least 30
minutes.
Hint: Good served warm or cold
Each serving equals:
HE: 3/4 fat free milk, 1/2 Protein, 13 optional calories (HE = healthy exchanges
weight loss choices)
118 calories, 2 gm Fat, 9 gm Protein, 16 gm Carbs, 151 mg Sodium, 252 mg
Calcium, 0 gm fiber
Diabetic exchanges: 1 Fat-free milk, 1/2 meat

Notes: tsp. = teaspoon, T. = Tablespoon, and carbs = carbohydrates
From Cooking with Splenda by JoAnna Lund



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