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Oatmeal Custard
Source: The following recipe from What's For Breakfast? Light & Easy Morning Meals For Busy People by Donna Roy, MS, RD, and Kathleen Flores, MS, RD, was contributed by Marilyn Helton.

Egg substitute replaces whole eggs, and skim milk keeps saturated fat content low.

Rating:
Prep Time: 15 minutes
Cook Time: 1 hours
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 227.3
Total Carbs 40.1 g
Dietary Fiber 2.8 g
Sugars 24.9 g
Total Fat 2.4 g
Saturated Fat 0.2 g
Unsaturated Fat 0.5 g
Potassium 135.6 mg
Protein 10.6 g
Sodium 196.5 mg
Dietary Exchanges
1/2 Fat , 1 Fruits , 1/2 Milk , 1 Other Carbs , 1 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

2 3/4 cup  cold water
1 cup  Oats, rolled, old fashioned
0 1/2 cup  liquid egg substitute
0 1/4 cup  sugar
1.3333 cup  fat free milk
0 1/2 tsp  vanilla extract
0.125 tsp  salt
0.3333 cup  dried mixed fruit morsels
0 1/2 tsp  ground cinnamon
1 each  cooking spray
Directions
  1. Preheat oven to 350F.
  2. Boil water in covered saucepan.
  3. Stir in oats. Return to a boil, reduce heat and continue to boil. Cook uncovered for about one minute, stirring occasionally. Remove from heat. Cover and set aside.
  4. In large bowl, mix liquid egg substitute, sugar, milk, vanilla, and salt.
  5. Add cooked oatmeal, dried fruit and cinnamon to egg mixture and mix well.
  6. Pour into 8-inch square pan, coated with vegetable cooking spray. Place in larger pan of hot water. Bake for one hour, or until set.

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