Eggwhite Custard

- POSTED ON: Feb 06, 2011

6 servings


2 cups Eggbeaters (1 pint)
3 egg whites
1/4 tsp vanilla extract
1/2 tsp cinnamon
¼ tsp nutmeg
8 pkg splenda
½ cup Sugar-free Vanilla Torino or DaVinci syrup


Fill tea-kettle with water and heat to boiling.

Pre-heat oven to 350 degrees

Spray 6 oven-proof ramikins with non-stick coating.
Place in rectangular baking pan for water bath
Put all ingedients together into blender,
and mix together.
Divide mixture evenly between 6 ramikins
Place pan in oven and pour in boiling water
up to middle of ramikins.
Bake in oven for 50 minutes.
Remove ramikins from water-bath,
Use a sharp knife to remove top skin of custard
(put skin on saucer for immediate eating)
Cool ramikins on rack, and then cover with pastic wrap and refrigerate.
Calories 47
Carbs 1.5 g
Protein 9.8 g
(Immediately eat the skin of 6 ramikins
covered with 1 TB whipped cream cheese
for approximately 50 calories)





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