Vanilla Custard Cups (Low-Fat Low-Carb)

Name: Vanilla Custard Cups (Low-Fat Low-Carb)
Prep time: 5 min
Total time: 5 min
Yield: 6 pudding cups
Ingredients: 2 eggs; 3/4 cup low-fat milk or 3/4 cup light low-carb soymilk; 1/4 cup water; 3/4 cup 3-5% soft white cheese (Gvina Levana) or 3/4 cup Quark, well-drained; 1/4 cup farmer cheese; sugar substitute equal to 3/4 cup sugar; 1 teaspoon vanilla extract; cinnamon

Submitted by blucoat

"These make a great breakfast or part of a packed lunch. Recipe is from "EnLITEned Kosher Cooking" by Nechama Cohen. Nutrition Facts Serving size: (custard cup) 1 (approx. oz) 3.5 (g) 100 Calories 90 Protein (g) 7.4 Carbs (g) 4 Fat (g) 3.2 Sat. Fat (g) 2.4 Cholesterol (mg) 180 Sodium (mg) 160 Calcium (mg) 105 Fiber (g) 0 Exchanges: Milk protein 1"

Download

Ready In:: 5mins
Ingredients:: 8
Yields:: 6 pudding cups

ingredients

2 eggs
³⁄₄ cup low-fat milk or 3/4 cup light low-carb soymilk
¹⁄₄ cup water
³⁄₄ cup 3-5% soft white cheese (Gvina Levana) or 3/4 cup Quark, well-drained
¹⁄₄ cup farmer cheese
sugar substitute equal to 3/4 cup sugar
1 teaspoon vanilla extract
cinnamon

directions

Combine all ingredients except cinnamon in a blender until almost smooth.
Pour into 6 (6-ounce) custard cups. Sprinkle with cinnamon. Place in a baking pan. Pour hot water into the pan, so that it reaches 1 inch up the sides of the custard cups. Bake at 350F for 35 minutes. To remove, dip cups in hot water for a few seconds. Loosen with the tip of a knife and invert onto a plate.