Custard Pie from Healthy Diabetic Recipes

Custard Pie Recipe

Recipe Ingredients:

1 cup Liquid egg substitute
2 tbsp Sugar
1/3 cup Sugar replacement
1 tsp Vanilla
1/4 tsp Salt
1 tsp Cornstarch
3/4 cup Instant dry milk
2 cup Water
1 Unbaked 9" pie crust
Ground nutmeg as desired

Recipe Instructions:

Combine all filling ingredients and mix thoroughly.
Pour filling into unbaked pie crust.
Sprinkle nutmeg over filling and bake at 475 degrees F. for 10 minutes.
Reduce heat to 425 degrees F. without opening the oven door and bake
another 15 minutes. Test to see if it is done by sticking a knife in the
center of the pie - if the knife doesn't come out clean, bake another 5
minutes. Cool to room temperature out of drafts. Cut into 8 pieces and
serve 1 piece per serving.

Nutritional information per serving (including crust): calories - 186,
protein - 7 gm., fat - 10 gm., carbohydrates - 18 gm., sodium - 308 mg.
Exchanges per serving: 1 Milk, 1 Vegetable, 2 Fat

FROM: The NEW DIABETIC Cookbook by Mabel Cavaiani R.D. copyright 1989.
Formatted to MM by Trish McKenna.

Servings: 8

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

:: TOP ::