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Baked Orange Custard with Strawberries
Makes 6 servings
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Ingredients
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3/4
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cup cholesterol-free egg substitute
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1/2
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cup sugar
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1
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can (12 ounces) nonfat evaporated milk
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2
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tablespoons freshly squeezed orange juice
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1/4
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cup whipping cream
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1
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tablespoon grated orange peel
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1
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teaspoon vanilla
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2-1/2
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cups fresh sliced strawberries
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3
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packets sugar substitute or equivalent of 2 tablespoons sugar
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1. Preheat oven to 350°F. Combine egg substitute, sugar, evaporated milk, cream, orange juice, orange peel and vanilla in medium bowl until well blended. Pour mixture into 6 (6-ounce) custard cups or ramekins. Place custard cups in 13×9-inch baking pan. Fill with hot water halfway up side of cups. Bake 30 to 35 minutes or until knife inserted halfway between center and edge comes out clean.
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2. Remove from oven; let cups remain in hot water bath until they reach room temperature.
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3. While custards cool, gently toss sliced strawberries with sugar substitute; set aside.
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4. Serve custards at room temperature or cold. Top with strawberries.
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© Publications International, Ltd.
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Nutrients per Serving
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Calories
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190
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Calories from Fat
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19 %
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Total Fat
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4 g
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Saturated Fat
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2 g
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Cholesterol
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16 mg
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Carbohydrate
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30 g
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Fiber
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2 g
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Protein
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9 g
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Sodium
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128 mg
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Dietary exchanges
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2 Starch
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1/2 Meat
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