A Healthful Recipe for the Diabetic

Baked Custard
4 Large Eggs
1/2 Cup of Splenda
½ Teaspoon salt
1 ½ Cups Heavy Cream
1 Cup Water
1 Teaspoon Vanilla Extract
1/8 to ¼ Teaspoon Ground Nutmeg , for garnish

Preheat over to 350 F

COMBINE eggs, Splenda and salt in large mixing bowl. Add milk, water and vanilla extract; beat until mixed. Pour into six 6-ounce custard cups. Sprinkle with nutmeg, Place cups in 13X9-inch baking pan; fill pan with hot water to 1-inch depth.

BAKE for 35 to 40 minutes or until knife inserted near center comes out clean. Remove cups to wire rack to cool completely. Refrigerate until ready to serve.

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(Recipe from Newsletter Issue 12)