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Add a photoServings: 2
Ingredients
- 1 1/2 c. lowfat milk
- 1/2 pkg. unflavored gelatin
- 8 sugar substitutes
- 1 tbsp. cornstarch
- 2 Large eggs plus 1 egg yolk
- 1/2 teaspoon vanilla extract
Directions
- Custard should be made ahead and should be chilled before using. In a medium saucepan. Bring the lowfat milk to a boil and remove from heat. Meanwhile process the gelatin, sugar, whole Large eggs, egg yolks, and cornstarch in a blender. With the blender running pour 1 c. of the warm lowfat milk through the top. Transfer the mix back to the saucepan with the remaining lowfat milk and cook over medium heat, stirring constantly for about 3 min till thick. Don't allow to boil. Stir in vanilla. Cold and then chill 4 hrs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 376g | |
| Recipe makes 2 servings | |
| Calories 264 | |
| Calories from Fat 60 | 23% |
| Total Fat 6.68g | 8% |
| Saturated Fat 2.68g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 218mg | 73% |
| Sodium 251mg | 10% |
| Potassium 344mg | 10% |
| Total Carbs 36.01g | 10% |
| Dietary Fiber 0.0g | 0% |
| Sugars 31.47g | 21% |
| Protein 14.11g | 23% |
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