Fat-Free Creme Caramel

• 4 oz. maple syrup
• 2 Tbsp. unflavored gelatin
• 4 oz. liquid (skimmed evaporated or fresh skimmed milk or water)
• 3 oz. pkg. vanilla Jell-O cook and serve pudding
• 12 oz. can skimmed evaporated milk
• 4 oz. egg substitute
• 1/2 tsp. butter flavored sprinkles

1. Very lightly spray four ramekin or custard cups with Pam cooking spray.
2. Place 1 ounce of maple syrup in the bottom of each cup, and place them in a freezer.
3. Dissolve gelatin in 4 ounces of liquid and set aside.
4. Combine balance of ingredients in a 1-quart saucepan and bring to a boil while stirring constantly.
5. Mixture will burn easily.
6. Remove from heat and stir in dissolved gelatin. Remove custard cups from freezer and fill with mixture. Refrigerate for two hours or longer.
7. To serve, invert custard cup onto flat dish and serve at once.

maple syrup, unflavored gelatin, liquid, vanilla jello, milk, egg substitute, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=320699 (may not work)