Cappuccino Custard
CAPPUCCINO CUSTARD
Susan Maria's Before & After Help (Powered by Invision Power Board)
4 eggs, beaten
Pinch of salt
2 1/2 cups milk (replace 1/4 cup of the milk with 1/4 cup sugar free chocolate sauce or syrup for a mocha!)
1/2 cup Splenda granular
1/2 teaspoon vanilla
2 tablespoons instant coffee granules (use decaf crystals if you prefer)
1/8 teaspoon cinnamon
Preheat oven to 325 degrees. Place six 4-ounce custard cups into a 9x13 inch baking pan.
Whisk together the eggs, salt, milk, Splenda, vanilla, coffee granules, and cinnamon. Pour, through a sieve, into the custard cups. Fill baking pan with 1 inch of hottest tap water. Bake for 25-40 minutes or until set on the edges but still slightly jiggly in the center. (A sharp knife should come out clean when inserted into the middle and nothing should ooze from the cut when pressed.) Remove custards from water bath and allow to cool on a wire rack. Cover with plastic wrap and chill. Makes six servings.
Per Serving: 115 Cal; 9 g Protein; 5 g Tot Fat; 4 g Carb; 1 g Fiber; 1 g Sugar; 81 mg Sodium
__________________
Beth
Little Victories; Grand Rapids, MI
Bariatric Support Group
CherishedTeddyBear-(TT Bear Lover)
The Poetry of Milady
New Beginnings: My Journey to LIFE
359(BMI: 58.8)/ 148(BMI: 24.3)
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Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 211 lbs GONE!! 
Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008
Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbadder removal: 06/09/08-Dr Randal Baker
"...if we pay attention to the fact that we can move,
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there is cause for joy."
-Geneen Roth
Last edited by MiladyB; 03-21-2008 at 08:25 PM.
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