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A Chilled Espresso Custard
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups 1% milk
2 Eggs, beaten
3 Tablespoons sugar substitute
2 teaspoons espresson powder or instant decaffeinated coffee
1 teaspoon vanilla
Ground cinnamon, for garnish
Lemon twists, for garnish
I cant find my WW cookbook right now, but this is from South Beach and is only 2 points.
I have not tried it, but it looks fairly basic - you could leave out the espresso. I am not sure the custard would be done in 10 minutes, but you could check it. I
In a medium bowl, whisk together milk, eggs, sugar substitute, espresso and vanilla until well blended.
Pour into four 6-0z. custard cups or ramekins and place in a 10-inch skillet.
Fill the skillet with water to 1/2 inch from the tops of the custard cups.
Bring the water to a boil over high heat.
Reduce heat to low; cover, and simmer for 10 minutes.
Remove the cups from the skillet, cover with plastic wrap touching the surface of the pudding and refrigerate for 3 hours, or until chilled.
Garnish with cinnamon and lemon twists.
2 Weight Watcher points
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Per Serving (excluding unknown items): 59 Calories; 1g Fat (15.6% calories from fat); 3g Protein; 9g Carbohydrate; 0g Dietary Fiber; 4mg Cholesterol; 64mg Sodium. Exchanges: 1/2 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups 1% milk
2 Eggs, beaten
3 Tablespoons sugar substitute
2 teaspoons espresson powder or instant decaffeinated coffee
1 teaspoon vanilla
Ground cinnamon, for garnish
Lemon twists, for garnish
I cant find my WW cookbook right now, but this is from South Beach and is only 2 points.
I have not tried it, but it looks fairly basic - you could leave out the espresso. I am not sure the custard would be done in 10 minutes, but you could check it. I
In a medium bowl, whisk together milk, eggs, sugar substitute, espresso and vanilla until well blended.
Pour into four 6-0z. custard cups or ramekins and place in a 10-inch skillet.
Fill the skillet with water to 1/2 inch from the tops of the custard cups.
Bring the water to a boil over high heat.
Reduce heat to low; cover, and simmer for 10 minutes.
Remove the cups from the skillet, cover with plastic wrap touching the surface of the pudding and refrigerate for 3 hours, or until chilled.
Garnish with cinnamon and lemon twists.
2 Weight Watcher points
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 59 Calories; 1g Fat (15.6% calories from fat); 3g Protein; 9g Carbohydrate; 0g Dietary Fiber; 4mg Cholesterol; 64mg Sodium. Exchanges: 1/2 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.