Breakfast Custard Squares Lc-4.3/sdessert- custard 10 large egg 2 cup cream, heavy; 1 pint 2 cup water 1 teaspoon almond extract 5 packet Splenda 1 teaspoon cinnamon Set oven to 350. Beat eggs, then add all ingredients except cinnamon and blend well. Pour mixture into 8 x 8 non-metallic baking dish. Sprinkle cinnamon on top. Place baking dish inside larger baking dish of cool water. Make sure water comes at least halfway up the inner pan. This is essential to achieve the creamy texture. Bake for 40 minutes. Let cool. Cut into 6 pieces and refrigerate. Serve cold or reheat in micro for 1 - 2 minutes. Also makes a great dessert. Makes 6 servings 4.3 g carb per serving 403 calories 37.7 grams fat 12.1 g protein Here is a make-ahead breakfast that I got out of one of my low-carb cookbooks (Laurie's lowcarb recipes) and although it is eggs, it's not the traditional fried or scrambled ones that make us so sick of them. This is a creamy desserty type of custard, and it's a do-ahead so that is definitely a bonus for a busy morning. Hope this helps. NYC Nutrition Analysis (per serving or yield unit): water=191.5 g; calories=403; protein=12.06 g; total fat=37.96 g; carbohydrate=4.48 g; dietary fiber=0.21 g; ash=1.24 g; calcium=98.94 mg; phosphorus=198.5 mg; iron=1.38 mg; sodium=137.7 mg; potassium=164.1 mg; magnesium=15.08 mg; zinc=1.13 mg; copper=0.02 mg; manganese=0.09 mg; vitamin A=1706 IU; vitamin E=1.38 mg ATE; thiamin=0.07 mg; riboflavin=0.51 mg; niacin=0.1 mg; pantothenic acid=1.25 mg; vitamin B6=0.14 mg; folate=42.24 ug; vitamin B12=0.98 ug; vitamin C=0.57 mg; saturated fat=21.01 g; monounsaturated fat=11.72 g; polyunsaturated fat=2.24 g; cholesterol=463.9 mg; alcohol=0.24 g; selenium=26.07 ug; refuse=4.05%; %cal as carb:prot:fat=4:12:84; WW Pts=11.22; (complete analysis) |
