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Doneen Hollingsworth, Secretary of Health

custardBaked Custard

(SD Diabetes Control Program cookbook, Healthy Diabetes Recipes and More . . .)


2 cups skim milk
2 tablespoons sugar
2 teaspoons vanilla extract
3/4 cup nonfat egg substitute

Mix milk, sugar, vanilla and egg substitute. Pour the custard mixture into 4 over-proof custard dishes. Place the custard dishes in a deep pan. Fill the pan with hot water up to the level of the custard. Bake in a preheated oven at 325 degrees for 45 to 60 minutes. The custard is done when it is firm in the center. Serve warm or chilled. Makes 4 servings.

Nutritional Information (1 serving):
Calories: 130
Carbohydrates: 21 grams
Protein: 8 grams
Fat: 2 grams
Saturated fat: trace
Cholesterol: 19 mg
Fiber: 0 mg
Sodium: 106 mg
Potassium: 242 mg
Calcium: 155 mg
Exchanges: 1 starch, 1/2 skim milk

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