* Exported from MasterCook *

Almond Crème Caramel

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Desserts Oct '96


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 (14-ounce) can fat-free sweetened condensed milk
1 (12-ounce) can evaporated skim milk
1/4 cup coarsely chopped almonds
Chopped almonds (optional)

Preheat oven to 350º.

Pour sugar into a 9-inch round cake pan. Place cake pan over medium heat. Cook 6 minutes or until sugar is dissolved and golden, shaking cake pan occasionally with tongs. Immediately remove from heat; set aside.

Place eggs in a medium bowl; stir with a whisk until foamy. Add extracts and milks; stir with a whisk. Stir in 1/4 cup almonds. Pour mixture into prepared cake pan; cover with foil; place in a large shallow roasting pan. Place roasting pan in oven; add water to roasting pan to a depth of 1 inch. Bake at 350º for 55 minutes or until a knife inserted in center comes out clean.

Remove cake pan from water; place on a wire rack. Remove foil. Let custard cool in cake pan 30 minutes. Loosen edges with a knife or rubber spatula. Place a serving plate upside down on top of cake pan; invert custard onto plate, allowing syrup to drizzle over custard. Sprinkle with chopped almonds, if desired.

Source:
"Cooking Light, October 1996, p.75"
Copyright:
"Cooking Light"
T(Baking Time):
"0:55"

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Per serving: 251 Calories (kcal); 4g Total Fat; (14% calories from fat); 9g Protein; 44g Carbohydrate; 84mg Cholesterol; 114mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates

* Exported from MasterCook *

Classic Custard

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Desserts May '98


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large eggs
1/2 cup sugar
1/4 teaspoon salt
4 cups 1% low-fat milk
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
Cooking spray

Preheat oven to 325º.

Combine eggs, sugar, and salt in a large bowl; stir well with a whisk.

Cook milk in a large, heavy saucepan over medium-high heat to 180º or until tiny bubbles form around edge (do not boil). Remove milk from heat, and gradually add to the egg mixture, stirring constantly with a whisk. Stir in vanilla and almond extracts. Pour into a deep 2-quart soufflé dish coated with cooking spray. Place casserole in a 13 × 9-inch baking pan, and add hot water to the pan to a depth of 1 inch. Bake at 325º for 50 minutes or until a knife inserted in center of custard comes out almost clean. Remove casserole from pan; serve custard warm or chilled.

Serving Size: 3/4 cup

Source:
"Cooking Light, May 1998, p.104"
Copyright:
"Cooking Light"
T(Baking Time):
"0:50"

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Per serving: 173 Calories (kcal); 5g Total Fat; (27% calories from fat); 9g Protein; 22g Carbohydrate; 166mg Cholesterol; 194mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates

* Exported from MasterCook *

Viennese Caramel Custard

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts International
July/Aug '98

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups sugar -- divided
1/2 teaspoon fresh lemon juice
1/2 teaspoon water
2 1/2 cups fat-free milk
6 large egg whites
2 large eggs
1 tablespoon vanilla extract
Thin lemon slices (optional)

Preheat oven to 300º.

Combine 1/2 cup sugar and lemon juice in a small, heavy saucepan over medium-high heat; cook until sugar dissolves. Continue cooking an additional 4 minutes or until golden. Immediately pour into 6 (4-ounce) ramekins, tipping quickly until caramelized sugar coats bottom of cups.

Combine 1/2 cup sugar and water in a large, heavy saucepan over medium-high heat; cook until sugar dissolves. Continue cooking an additional 4 minutes or until golden; set aside.

Heat 1/4 cup sugar and milk over medium-high heat in a small, heavy saucepan to 180º or until bubbles form around the edge (do not boil). Gradually add hot milk mixture to sugar mixture in large saucepan, stirring constantly with a whisk. Cook over medium-high heat until sugar melts. Remove from heat.

Combine egg whites and eggs in a large bowl, and stir well with a whisk. Gradually add hot milk mixture to eggs, stirring constantly with a whisk. Stir in vanilla extract. Pour into the prepared ramekins. Place the ramekins in a shallow roasting pan, and add hot water to pan to a depth of 1 inch. Bake at 300º for 45 minutes or until a knife inserted in center comes out clean. Remove from pan, and cool completely on a wire rack. Cover and chill at least 3 hours.

Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each ramekin; invert custard onto plates. Drizzle any remaining syrup over custards; garnish with thin lemon slices, if desired.

Description:
"There's a double hit of caramel in Nick Malgieri's Viennese version
of the Classic Creme Caramel."
Cuisine:
"Viennese"
Source:
"Cooking Light, July/August 98, p.116"
Copyright:
"Cooking Light"

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Per serving: 242 Calories (kcal); 2g Total Fat; (6% calories from fat); 9g Protein; 48g Carbohydrate; 64mg Cholesterol; 126mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 Other Carbohydrates

* Exported from MasterCook *

Light Vanilla Creme Brulee

Recipe By :Weight Watchers Magazine, Jan/Feb 1999
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can evaporated skim milk -- (12-ounce)
1/2 cup 1% low-fat milk
1 piece vanilla bean -- split lengthwise
-- (2-inch)
1/3 cup granulated sugar
1/8 teaspoon salt
2 large eggs -- lightly beaten
2 large egg whites -- lightly beaten
3 tablespoons brown sugar

1. Preheat oven to 325ø.

2. Combine evaporated skim milk and low-fat milk in a medium
bowl. Scrape seeds from vanilla bean; add seeds and bean to milks.
Cover and let milk mixture stand at least 10 minutes. Discard
vanilla bean.

3. Add 1/3 cup granulated sugar and next 3 ingredients to milk
mixture; beat at medium speed of a mixer 1 minute. Spoon evenly
into 6 (6-ounce) ramekins or custard cups. Place ramekins in a 13-
x 9-inch baking pan; add hot water to pan to a depth of 1-inch.

4. Bake at 325ø for 45 minutes or until knife inserted near center
comes out clean. Remove cups from pan; let cool on a wire rack.
Cover and chill at least 3 hours.

5. Sprinkle 1 1/2 teaspoons brown sugar over each serving. Place
ramekins on a baking sheet; broil 2 minutes or until brown sugar
melts. Serve immediately Yield: 6 servings.

Note: You may substitute 1 1/2 teaspoons vanilla extract for vanilla
bean, if desired. Simply add extract to milk mixture and use
immediately.

POINTS: 3; Exchanges: 1 Starch, 1/2 Sk Milk, 1/2 Lean Meat
Per serving: CAL 145 (12% from fat); PRO 8.4g; FAT 2g (sat
O.7g(; CARB 23.5g; FIB 0g; CHOL 74mg; IRON O.5mg; SOD
168mg; CALC 210mg

Converted by MC_Buster. KES 1/8/99

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NOTES : The longer the vanilla bean stands in the milk, the more
the dessert will taste like vanilla. But remember, if you allow the
milk mixture to stand more than 10 minutes, be sure to place it in the
refrigerator.

Maybe everyone but me knows about this recipe, but I just got it at WW mtg. today.

Pumpkin Pie filling or Custard
1 15oz. can of pumpkin
1 FF SF INSTANT vanilla pudding
1 tsp. pumpkin pie spice or mix of cinnamon,
nutmeg, allspice and ground cloves.

Mix these ingredients and refrigerate. That's it! No kidding. I made it today and my family loved it. I calculate 2 points for the entire bowl because the pumpkin is free. Am I right?

Some variations:

1. Fold in f/f Cool Whip to above recipe

2. Prepare the pudding as pkg directs with 2 c. f/f milk and then fold in the pumpkin puree (not pie filling)

3. Use any of the above recipes with Butterscotch f/f pudding

4. 1 f/f 3.4 oz pkg instant butterscotch pudding. 1 1/2 c f/f milk 1 cup canned pumpkin puree, 1 tsp pumpkin pie spice 1 1/2 c f/f Cool Whip

Mix pudding and milk until well blended. Blend in pumpkin and pie spice. Fold in whipped topping. Spoon into 6 desert dishes.

------------------

Ann P

I love this recipe! I think it got me through the Thanksgiving through New Year's period...I gained a grand total of 1 pound during that time, and am on the road to getting back on track. I add a teaspoon of vanilla extract, always use the butterscotch, and fold in a couple of tablespoons of fat free cool whip to my portion. I think it's about a fourth of a point per serving.

I would like a healthy rice pudding recipe.

Thank-you

This is quick, easy, low cal, and just plain good...give it a try...

1 pkg. prepared Sugar free vanilla pudding (I used the pre-made cups by Hunt's all 4 cups)
1 small can crushed pineapple (drained)
1 banana-sliced
Some grapes
1 tsp. coconut extract
2 cups cool whip free

Mix all and serve right away. (My kids spread this on low fat graham crackers) It tastes very tropical or like a banana split!

Try mixing some cooked rice and some raisins in with diet vanilla pudding (from a mix -- and make 5 smaller servings instead of 4). Then I always mix some Cool Whip in.

That is the recipe I use for my rice pudding too. I like golden raisins better then regular raisins!