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Monday, November 8, 2010

High Protein Low Fat Baked Custard (Wendy and Susan)

1-1/4 cups (or more) eggbeaters
3 cups of skim milk, heated
1-1/2 tsp vanilla
1/3 cup Splenda
Grated nutmeg
A heaping ½ cup of unsweetened shredded cocoanut (optional; skip if you want complete virtue)
Spray oil

Preheat oven to 350 °
Spray casserole with oil
Place eggbeaters in bowl
Whisk in Splenda and vanilla
Add hot milk
Add cocoanut (optional)
Pour into casserole
Grate nutmeg on top
Place casserole in pie plate
Cook for 50 minutes

One quart casserole
Pie plate that holds some water when casserole is placed in it

Custard is finished when a knife inserted in the middle comes out clean.

This is especially good with ‘pumpkin pudding’

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