Diabetic Custard Recipe

• 2 1/2 c. skim lowfat milk
• 2 Large eggs, beaten
• 1 tbsp. vinegar
• 1/2 teaspoon vanilla
• 2 teaspoon Sweet & Low

1. Mix together the lowfat milk, Large eggs, vanilla, and Sweet and Low.
2. Pour into 6 custard c..
3. In an electric frying pan, place 3 paper towels and pour the vinegar on the towels.
4. This will keep from discoloring the c. and pans.
5. Set custard c. on towels and put sufficient cool water in the pan till it covers 2/3 of the sides of the c.. Cover pan tightly with the lid.
6. Heat to 400 degrees.
7. When water boils so which steam is released from the pan, turn the heat off.
8. Don't remove the lid.
9. Let custard set in the covered pan for 20 min.
10. VARIATIONS: Divide 1 c. of cooked rice and 1/3 c. raisins between the custard c. and sprinkle with nutmeg or possibly brown sugar sweetener.
11. EXCHANGES: 1 serving of plain custard equals 1/2 lowfat milk and 1/2 meat exchange.
12. With raisins and rice, 1 serving equals 1/2 lowfat milk, 1/2 bread and 1/2 fruit exchange.
13. CALORIES: Plain custard has 61 calories.
14. Custard with rice and raisins has 103 calories per serving.

milk, eggs, vinegar, vanilla, sweet low

Taken from cookeatshare.com/recipes/diabetic-custard-12091 (may not work)