1-1/2 cup skim milk
3/4 cup egg substitute
1/4 cup sugar
1/4 teaspoon ground ginger
1/4 teaspoon almond extract
Nonstick cooking and seasoning spray
1 8-1/4-ounce can sliced peaches, chopped and well drained
1 tablespoon sugar
1/8 teaspoon ground ginger
Fresh mint, if desired
Preheat oven to 325-degrees.
Whisk together milk, egg substitute, 1 /4 cup sugar, 1 /4 teaspoon ginger and almond extract. Spray four 6-ounce custard cups.
Divide milk mixture evenly between cups. Place cups in shallow baking pan and fill with very hot water to reach half way up the sides of custard cups.
Bake in preheated oven 50 to 55 minutes or until knife inserted in center comes out clean. Remove cups from water and cool on wire rack.
Meanwhile, combine peaches, 1-tablespoon sugar and 1/8 teaspoon ginger. Serve custard warm or chilled, topped with peach mixture and garnished with fresh mint, if desired.
Note: If custard is served chilled, it may be removed from cup before topping with peach mixture. Run metal spatula around edges and invert onto serving plate.
Recipe makes 4 servings.
Serving size: 1.6 ounce custard cup
Calories: 168; Total Fat: 1g; Cholesterol: 2mg; Sodium: 166mg; Carbohydrates: 33g; Protein: 8g
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