VANILLA CUSTARD CUPS (LOW-FAT LOW-CARB)
These make a great breakfast or part of a packed lunch. Recipe is from "EnLITEned Kosher Cooking" by Nechama Cohen. Nutrition Facts Serving size: (custard cup) 1 (approx. oz) 3.5 (g) 100 Calories 90 Protein (g) 7.4 Carbs (g) 4 Fat (g) 3.2 Sat. Fat (g) 2.4 Cholesterol (mg) 180 Sodium (mg) 160 Calcium (mg) 105 Fiber (g) 0 Exchanges: Milk protein 1
Provided by blucoat
Categories Dessert
Time 5m
Yield 6 pudding cups
Number Of Ingredients 8
Steps:
- Combine all ingredients except cinnamon in a blender until almost smooth.
- Pour into 6 (6-ounce) custard cups. Sprinkle with cinnamon. Place in a baking pan. Pour hot water into the pan, so that it reaches 1 inch up the sides of the custard cups. Bake at 350F for 35 minutes. To remove, dip cups in hot water for a few seconds. Loosen with the tip of a knife and invert onto a plate.
Nutrition Facts : Calories 44.5, Fat 2, SaturatedFat 0.7, Cholesterol 72.5, Sodium 37.8, Carbohydrate 1.9, Sugar 1.9, Protein 4.2
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DanteDaniels Akpos
[email protected]Overall, this was a good recipe. The custard was creamy and delicious. I would definitely make it again.
arafat kalim
[email protected]The custard was a bit too runny for my taste. I think I'll try cooking it for a bit longer next time.
Mr mominn islam
[email protected]This custard was a bit too sweet for me. I think I'll try using less sugar next time.
Sadaqat Ktk
[email protected]This custard is a keeper. It's easy to make, it's delicious, and it's healthy. What more could you ask for?
BlackGlow
[email protected]This custard is so versatile. You can serve it as a dessert, a snack, or even a breakfast. It's a great way to enjoy a delicious and healthy treat.
M aftab khan
[email protected]This custard is a great way to use up leftover vegetables. I've made it with zucchini, carrots, and even spinach. It's a great way to get your kids to eat their vegetables.
Shanii Ladra
[email protected]I've also tried making this custard with different flavors. I've made it with chocolate, strawberry, and even pumpkin. They're all delicious!
Mckenzie Hill
[email protected]This custard is also great for breakfast. It's a light and healthy way to start your day.
The ABS
[email protected]I love to serve this custard with fresh berries. The berries add a pop of color and flavor that really complements the custard.
Shakeel Bhai
[email protected]This custard is perfect for a summer party. It's light and refreshing, and it's a great way to cool down on a hot day.
Gang id seller
[email protected]I love that this custard is low-fat and low-carb. It's a great way to enjoy a delicious dessert without feeling guilty.
De Graft Konduah
[email protected]This custard is so easy to make, and it's a great way to use up leftover egg yolks. I always have a few egg yolks left over from making other recipes, and this is a great way to use them up.
Eli “Young Money” Bruce
[email protected]I made this custard for a party and it was a huge success! Everyone loved it, and I got so many compliments. It's definitely a keeper.
RANA ATIQUE AHMAD
[email protected]This custard was a hit with my family! Even my kids, who are picky eaters, loved it. It's a great way to get them to eat their vegetables.
Nabukeera Moureen
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it! The custard was light and fluffy, and the vanilla flavor was perfect. I will definitely be making this again.
Ms Nipa
[email protected]This custard was amazing! I've never had a low-carb custard that was so creamy and delicious. I will definitely be making this again.