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dietary

Carb Safe
≤ 30g
Low Carb
≤ 15g
Very Low Carb
≤ 3g
Low Cholesterol
≤ 60mg (main dish)
≤ 20mg (all others)
Low Calorie
≤ 360 calories (main dish)
≤ 120 calories (all others)
Low Saturated Fat
≤ 3g (main dish)
≤ 1g (all others)

total time

≤ 10 minutes ≤ 20 minutes ≤ 30 minutes

Difficulty

Easy Intermediate Difficult

Baked Custard with Raspberry Sauce
 
Source: dLife

Oven-baked custard drizzled with fresh raspberry sauce.

Rating:
Prep Time: 10 minutes
Cook Time: 45 minutes
Difficulty: EASY

Nutrition Facts

Makes 6 servings
Serving Size: 1 serving
Amount Per Serving
Calories 119.7
Total Carbs 9.9 g
Dietary Fiber 1.3 g
Sugars 7.1 g
Total Fat 6 g
Saturated Fat 2.9 g
Unsaturated Fat 3.1 g
Potassium 39.4 mg
Protein 6.7 g
Sodium 105.1 mg
Dietary Exchanges
1/2 Meat, 1/2 Milk
See the Detailed Nutritional Analysis
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Servings
Ingredients
Baked Custard
3 eggs , slightly beaten
0.33 cup SPLENDA® No Calorie Sweetener, granulated
1 tsp vanilla extract
1 pinch salt
2.5 cup whole milk , very warm
1 pinch ground nutmeg

Raspberry Sauce
1 cup fresh raspberries (frozen raspberries, thawed & drained, can be used )
1 tbsp cold water
1 tsp agave nectar, all natural (or sugar)


Directions
Baked Custard
1 Heat oven to 350°F.
2 In medium bowl, mix eggs, SPLENDA® , vanilla, and salt. Slowly stir in milk.
3 Pour into six 6-ounce custard cups. Sprinkle with nutmeg.
4 Place cups in 13" x 9" x 2" baking dish, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
5 Bake 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Let cool 30 minutes. Unmold and serve warm with fresh Raspberry Sauce.
Raspberry Sauce:
1 Place raspberries, water, and agave nectar (or sugar) in food processor or blender. Cover and process until smooth. Press through food sieve to remove seeds, if desired.


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Topic: 
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