A Healthful Recipe for the Diabetic

Delightful Egg Custard
1 pint of heavy whipping cream
3 large eggs
3 tablespoons real vanilla extract
8 packets Splenda

Hand mix eggs and vanilla, blend in cream and Splenda with a series
of gentle turns until mixture is smooth. Pour into 6 custard cups
(go ahead & invest in a set - you won't regret it!) that are standing
in a pan with about 1 inch of hot water (not boiling). Cook in oven at
325 degrees for about 30-35 minutes until a knife inserted in center
of one of the cups comes clean (since oven temperatures vary, keep
checking every 5 minutes if necessary - do not overcook). Take out
of water and set on top of the oven to cool for 30 to 45 minutes.
Sprinkle another packet of Splenda on top and enjoy! Unused portions
can be refrigerated.

A lighter texture can be achieved substituting half & half for the heavy cream. (Less than 5 grams carbohydrates per serving.)

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(Recipe from Newsletter Issue 15)