Recipe: Baked Custard 3 diabetic

Title: Baked Custard #3 - diabetic
Categories: Diabetic, Pudding, Dessert, Snacks
Yield: 6 servings

2 1/2 c Low-fat milk (2% milkfat) Nutmeg
3 tb Granulated sugar replacement **PERSONAL NOTE from Ursula
1/4 ts Salt -R. Taylor - to cut down on
1 ts Vanilla extract -fat - use egg substitute
3 ea Eggs ** -instead of eggs.

SOURCE: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand,
copyright 1982, ISBN #0-8069-5568-6 AACR2, #0-8069-5569-4 (lib. bdg.) and
#0-8069-7586-5 (pbk.). Formatted into MM by Ursula R. Taylor.
Combine milk, sugar replacement, salt, vanilla and eggs in large bowl;
beat to blend well. Pour into six 1/2 Cup individual baking cups; sprinkle
with nutmeg. Set cups in large baking pan. Add 1 inch of water to pan; bake
custard at 350F for 45 minutes, or until knife inserted in center comes out
clean.
MICORWAVE: Cook on Defrost for 15 to 17 minutes. Turn dish a quarter
turn every 5 minutes. Allow to set 5 minutes before serving.
Yield: 6 servings
Exchange 1 serving: 1/2 fruit and 1/2 medium-fat meat
Calories 1 serving: 82