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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