Low Calorie Vanilla And Cinnamon Custard Recipes
VANILLA CUSTARD CUPS (LOW-FAT LOW-CARB)
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
Provided by blucoat
Categories Dessert
Time 5m
Yield 6 pudding cups
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 44.5, Fat 2, SaturatedFat 0.7, Cholesterol 72.5, Sodium 37.8, Carbohydrate 1.9, Sugar 1.9, Protein 4.2
LOW CALORIE BUT CREAMY CUSTARD DESSERT.
The best way to chill out at the end of a sizzling summer day is with a refreshing sweet treat. This guilt-free dessert is sure to keep you cool and satisfied. Very low calorie, sweet and creamy.
Provided by DJBiker
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl whisk together the milk, eggs, sugar substitute, espresso powder or coffee, and vanilla extract until well blended. Pour into four 6-ounce custard cups or ramekins and place in a 10" large, flat bottom pan.
- Fill the pan with water to 1/2" from the top of the custard cups. Bring the water to a boil over high heat. Reduce the heat to low, cover, and simmer for 10 minutes. Remove the cups from the skillet, cover with plastic wrap touching the surface of the custard, and refrigerate for 3 hours, or until chilled.
- Garnish with the cinnamon and lemon twists. A teaspoon of sugar free raspberry or blackberry jam is also delightful!
Nutrition Facts : Calories 107.8, Fat 2.7, SaturatedFat 0.9, Cholesterol 107.6, Sodium 89.7, Carbohydrate 12.8, Fiber 0.1, Sugar 6.7, Protein 7
ATKINS CINNAMON CUSTARD
Similar to flan -but without the extra carbs- this creamy custard makes a refreshing finale to any spicy meal. This recipe can be made up to 1 day ahead, covered with plastic wrap and stored in the refrigerator.
Provided by Becky Running Far a
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium-size heavy saucepan, combine heavy cream and cinnamon. Heat over medium heat, whisking constantly to thoroughly blend cinnamon into cream, just until cream begins to steam (do not boil). Remove from heat.
- Heat oven to 300°F.
- In a medium bowl, whisk eggs, egg yolks, sugar substitute and salt together until pale yellow and slightly thickened. Using a soup ladle and whisking constantly, very gradually pour in the hot cream. When all the cream has been added, whisk in the vanilla extract.
- Pour about 1/2 cup cream mixture into each of six 4-ounce custard cups (or pour entire mixture into a 2-quart round baking dish). Place the cups or baking dish in a roasting pan. Carefully pour enough boiling water in the roasting pan to come halfway up the sides of the cups or baking dish.
- Bake until custard is still slightly loose in center, about 30 minutes (for the baking dish, bake about 5 minutes more). Using an oven mitt, carefully remove cups from water bath.
- To unmold, chill custard for at least 4 hours or overnight. Run a knife around edge of custard cups to loosen, invert onto a serving plate, and top with caramel syrup (optional).
- Serve warm, at room temperature, or cold; top each serving with 1 tablespoon caramel syrup.
Nutrition Facts : Calories 317.9, Fat 32.5, SaturatedFat 19.3, Cholesterol 249.1, Sodium 107.9, Carbohydrate 2.7, Fiber 0.1, Sugar 0.3, Protein 4.6
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