Email to Phyllis_ aka_ Filus      

Custard: Baked Custard w/ Fresh Raspberry Sauce

Source of Recipe

Betty Crocker's Diabetes Cookbook
BAKED CUSTARD W/ FRESH RASPBERRY SAUCE

Exchanges
WW Points
Makes 6 servings

3 Eggs, slightly beaten
1/3 Cup Sugar
1 Tsp Vanilla
Dash of Salt
2-1/2 Cups Very Warm Milk
Ground Nutmeg
Fresh Raspberry Sauce (below)

Heat oven to 350 degrees. Mix eggs, sugar, vanilla and salt in medium bowl. Gradually stir in milk. Pour into six 6-oz custard cups. Sprinkle with nutmeg.

Place cups in rectangular pan, 13 x 9 x 2-inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.

Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool about 30 minutes. Unmold and serve warm with Fresh Raspberry Sauce. Store covered in refrigerator.

FRESH RASPBERRY SAUCE

1 Cup Fresh or Frozen (thawed & drained) Raspberries
1 Tab Water
1 Tab Sugar


One serving equals: 155 Calories...Fiber 1g...Fat 5g (saturated 2g)...Cholesterol 115mg...Sodium 80mg...Protein 7g...Carbohydrate 21g ++++ Exchange = 1 Skim Milk; 1/2 Fruit; 1 Fat ++++ WWP: 3