Lowfat Cappuccino Custard

Lowfat Cappuccino Custard
Makes:
6
Prep Time:
10
minutes
Total Time:
170
minutes
based on 1 reviews
1
How can a rich-tasting luscious custard be lowfat? Clever substitutions make it possible in this simple-to-make Lowfat Cappuccino Custard dessert.

In this recipe:

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Ingredients:

  • 2 1/3 cups fat free milk
  • 8 ounces liquid egg substitute
  • 1/2 cup granulated sugar
  • 1 to 1 1/2 tablespoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  • 1 container (12 oz.) fat free frozen whipped topping, thawed
  • 1/2 teaspoon NESTLÉ® TOLL HOUSE® Baking Cocoa

Directions:

PREHEAT oven to 350° F. Lightly grease six 6-ounce custard cups or ramekins.

HEAT milk over medium-high heat in small saucepan until just under a boil. Set aside to cool for 10 minutes.

COMBINE egg substitute, sugar, coffee granules, vanilla extract and cinnamon in medium bowl. Gradually stir in milk. Pour into prepared custard cups. Place cups in 13 x 9-inch baking pan; fill baking pan with hot water to 1-inch depth.

BAKE for 35 to 40 minutes or until knife inserted in centers comes out clean. Remove cups from pan; cool to room temperature. Refrigerate for 2 hours or until firm.

TO SERVE, loosen edges with knife; invert onto individual plates. Top with whipped topping; sprinkle with cocoa.


Reviews:

Review This Recipe

Excellent idea for low fat low calorie dessert

 Star(s)

bips from

This dessert is easy to make, quick and very satisfying. Perfect for healthy eating options as it is. I like to experiment with healthy substitutions so that recipes can be adapted to low fat, low calorie, low sugar eating habits. I used fat free evaporated milk, Splenda as a sugar substitute and tripled the amount of cocoa powder and added 3/4 cups of water (used to mix the cocoa) to alter the cappuccino into a mocha custard.

Read More Reviews

Review This Recipe
  •  Star(s)

    Excellent idea for low fat low calorie dessert

    bips from

    This dessert is easy to make, quick and very satisfying. Perfect for healthy eating options as it is. I like to experiment with healthy substitutions so that recipes can be adapted to low fat, low calorie, low sugar eating habits. I used fat free evaporated milk, Splenda as a sugar substitute and tripled the amount of cocoa powder and added 3/4 cups of water (used to mix the cocoa) to alter the cappuccino into a mocha custard.

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 230
  • Calories from Fat: 15
  • Total Fat: 1.5g (2% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 150mg (6% of DV)
  • Carbohydrates: 41g (14% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 28g
  • Protein: 8g
  • Vitamin A: 20% of DV
  • Vitamin C: 2% of DV
  • Calcium: 15% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Lowfat Cappuccino Custard

Ingredients

  • 2 1/3 cups fat free milk
  • 8 ounces liquid egg substitute
  • 1/2 cup granulated sugar
  • 1 to 1 1/2 tablespoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  • 1 container (12 oz.) fat free frozen whipped topping, thawed
  • 1/2 teaspoon NESTLÉ® TOLL HOUSE® Baking Cocoa

 

Directions

PREHEAT oven to 350° F. Lightly grease six 6-ounce custard cups or ramekins.

HEAT milk over medium-high heat in small saucepan until just under a boil. Set aside to cool for 10 minutes.

COMBINE egg substitute, sugar, coffee granules, vanilla extract and cinnamon in medium bowl. Gradually stir in milk. Pour into prepared custard cups. Place cups in 13 x 9-inch baking pan; fill baking pan with hot water to 1-inch depth.

BAKE for 35 to 40 minutes or until knife inserted in centers comes out clean. Remove cups from pan; cool to room temperature. Refrigerate for 2 hours or until firm.

TO SERVE, loosen edges with knife; invert onto individual plates. Top with whipped topping; sprinkle with cocoa.

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