Recipe: Coconut Custard 3 diabetic

Title: Coconut Custard #3 - diabetic
Categories: Diabetic, Pudding, Dessert
Yield: 12 servings

2 3/4 c Scalded skim milk 3/4 c UNSWEETENED coconut
6 Eggs ** Nutmeg as desired
Artificial sweetener to = **To cut back on fat - use
-1/2 cup sugar -egg substitute to equal 6
1/4 ts Salt -eggs.
1 ts Vanilla

SOURCE: Sugar Free...That's me! By Judith S. Majors, copyright 1978,
ISBN #0-345-28708-8. Formatted into MM by Ursula R. Taylor.
Combine eggs, sweetener, salt, and vanilla in a large mixing bowl and
blend well. Slowly add the scalded milk and beat slightly. Mix coconut in
gently. Pour into a lightly buttered 8-inch baking dish and sprinkle top
with nutmeg. Bake 5 minutes at 450 and reduce heat to 350 for an
additional 15 minutes. Silver knife inserted in center will come out clean
when done.
This custard would be good in a pie shell.
12 Servings, 1 Serving = 80 calories, 1/4 Skim Milk Exchange, 1/2 Med.
Fat Meat Exchange and 1/2 Fat Exchange.
This is based on just the custard - NOT the pie shell....