2 large eggs
2 cups low-fat milk
1/3 cup Splenda Granular
1/4 tsp salt
Dash of ground ginger
1/8 to 1/4 tsp ground cinnamon
Note: Cinnamon is a blood sugar stabilizer so I recommend the 1/4 teaspoon. However, if you aren't fond of cinnamon start with a dash and work your way up. Diabetics should eat cinnamon daily.
Preheat oven to 350 degrees.
Grease 4 8-ounce custard cups; set in a 9 x 13-inch baking dish or pan.
In a bowl, whisk the eggs, milk, Splenda and salt until well blended. Pour the custard evenly into the 4 prepared cups; sprinkle the tops with the ginger and cinnamon.
Pour hot water 1/2-inch deep on the baking pan.
Bake custards at 350 for 50 to 55 minutes or until a knife inserted in the centers comes out clean.
Remove the cups from the water to a wire rack to cool.
Custard may be served warm or cold. Top with a few fresh berries, if desired.
Leftovers should be refrigerated.
1/3 cup Splenda Granular
1/4 tsp salt
Dash of ground ginger
1/8 to 1/4 tsp ground cinnamon
Note: Cinnamon is a blood sugar stabilizer so I recommend the 1/4 teaspoon. However, if you aren't fond of cinnamon start with a dash and work your way up. Diabetics should eat cinnamon daily.
Preheat oven to 350 degrees.
Grease 4 8-ounce custard cups; set in a 9 x 13-inch baking dish or pan.
In a bowl, whisk the eggs, milk, Splenda and salt until well blended. Pour the custard evenly into the 4 prepared cups; sprinkle the tops with the ginger and cinnamon.
Pour hot water 1/2-inch deep on the baking pan.
Bake custards at 350 for 50 to 55 minutes or until a knife inserted in the centers comes out clean.
Remove the cups from the water to a wire rack to cool.
Custard may be served warm or cold. Top with a few fresh berries, if desired.
Leftovers should be refrigerated.
Note: File Photo
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