Diabetic Dessert of the Week -Cinnamon-Nutmeg Custard

December 26, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is Cinnamon-Nutmeg Custard. This one is made using Egg Substitute, Skim Milk, Sugar, Vanilla, Salt, Ground Cinnamon, Ground Nutmeg, and Boiling Water. The Custard is only 100 calories and 12 net carbs per serving! Celebrate the Holidays Healthy with this week’s recipe of a Cinnamon-Nutmeg Custard. You can find this recipe along with all the other Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more all at the Diabetes Self Management website. You can also subscribe to the Diabetes Self Management Magazine, one of my favorites. Each issue is filled with great and helpful Diabetes Management Tips and Diabetic Friendly Recipes. I’ve left a link to subscribe to the Magazine at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Cinnamon-Nutmeg Custard
Full of the seasonal flavors of cinnamon and nutmeg, this custard is almost like eggnog you can eat with a spoon. And with only 100 calories and 13 grams of carbohydrate per serving, it’s the perfect holiday indulgence!

Preparation time: 10 minutes. Baking time: 65–75 minutes.
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Ingredients
1 cup liquid egg substitute
2 cups skim milk
1/2 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups boiling water

Directions
1 – Heat oven to 325°F. Combine egg substitute, milk, sugar, vanilla, and salt, blending until smooth. Arrange six 6-ounce custard cups in a 9 x 13-inch baking pan. Pour custard mixture evenly into cups. Combine cinnamon and nutmeg and sprinkle over individual custards. Place baking pan on the oven rack. Pour boiling water into pan to a depth of 1 inch. Bake custard until knife inserted in center comes out clean, about 65 to 75 minutes. Allow custard to cool. Serve warm or chilled.

Yield: 6 servings.

Serving size: 1 custard cup.

Nutrition Facts Per Serving:
Calories: 100 calories, Carbohydrates: 13 g, Protein: 8 g, Fat: 2 g, Saturated Fat: <1 g, Sodium: 213 mg, Fiber: <1 g, Calcium: 125 mg
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/cinnamon-nutmeg-custard/


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One of America’s Favorites – Tarts

September 26, 2016 at 4:59 AM | Posted in One of America's Favorites | Leave a comment
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Blueberry tart

Blueberry tart

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually short crust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of ‘tart’, ‘flan’, ‘quiche’, and ‘pie’ overlap, with no sharp distinctions.

 

 

 
The French word tarte can be translated to mean either pie or tart, as both are mainly the same with the exception of a pie usually covering the filling in pastry, while flans and tarts leave it open.

Tarts are thought to have either come from a tradition of layering food, or to be a product of Medieval pie making. Enriched dough (i.e. short crust) is thought to have been first commonly used in 1550, approximately 200 years after pies. In this period, they were viewed as high-cuisine, popular with nobility, in contrast to the view of a commoners pie. While originally savory, with meat fillings, culinary tastes led to sweet tarts to prevail, filling tarts instead with fruit and custard.Early medieval tarts generally had meat fillings, but later ones were often based on fruit and custard.

An early tart was the Italian crostata, dating to at least the mid-15th century. It has been described as a “rustic free-form version of an open fruit tart”.

 
Tarts are typically free-standing with firm pastry base consisting of dough, itself made of flour, thick filling, and perpendicular sides while pies may have softer pastry, looser filling, and sloped sides, necessitating service from the pie plate.

 

 

Apple Tart

Apple Tart

There are many types of tarts, with popular varieties including Treacle tart, meringue tart, tarte tatin and Bakewell tart. Another popular tart flavor is jam tarts, which may be different colors depending on the flavor of the jam used to fill them.

Tarte Tatin is an upside-down tart, of apples, other fruit, or onions.

Savoury tarts include quiche, a family of savory tarts with a mostly custard filling; German Zwiebelkuchen ‘onion tart’, and Swiss cheese tart made from Gruyere.

 

Kitchen Hint of the Day!

May 18, 2013 at 8:08 AM | Posted in Kitchen Hints | Leave a comment
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Making perfect custard takes time and patience, but these tips should help. For a super – rich custard, add 2 – 3 egg yolks in addition to your usual amount of eggs. For a custard that is creamy rather than solid, stir the mixture continuously over low heat to keep the protein from setting too quickly. The milk helps separate the egg proteins from one another, which allows the custard to coagulate at a higher temperature and reduces the possibility of curdling. Never replace the milk with water, because your custard will not set. You should also never try to speed up the cooking process by increasing the heat.

Passion Fruit Soufflé

November 7, 2011 at 11:47 AM | Posted in diabetes, diabetes friendly, Food, fruits, low calorie, low carb | Leave a comment
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Passion Fruit Soufflé

Simple souffle made with prepared custard, sweet passion fruit and egg whites.

Ingredients
1 cup Custard, egg, prepared from dry mix with 2% milk
1 cup passion fruit (3 fruits)
2 egg whites
1 tsp whipped butter , for greasing

Directions
1 Preheating oven to 400 degrees F. Grease four 1-cup ramekin dishes with the butter, and set aside.
2 Pour the custard into a large mixing bowl and cut each passion fruit in half.
3 Using a teaspoon, carefully scrape out the seeds and juice from the halved passion fruit so that they drop straight onto the custard.
4 Beat the mixture well with a metal spoon and set aside.
5 In a separate bowl, whisk the egg whites until stiff, then fold a quarter of them into the custard.
6 Fold in the remaining egg whites and spoon the mixture into the ramekin dishes.
7 Place the dishes on a baking sheet and bake for roughly 8 to 10 minutes, or until the soufflés are well risen.
8 Remove from the oven and serve immediately.

Nutrition Facts
Makes 4 servings
Amount Per Serving
Calories     144.9
Total Carbs     25.5 g
Dietary Fiber     6.1 g
Sugars     6.7 g
Total Fat     2.9 g
Saturated Fat     1.4 g
Unsaturated Fat     1.6 g
Potassium     191.5 mg
Protein     5.8 g
Sodium     108.8 mg

http://www.dlife.com/diabetes/diabetic-recipes/Passion-Fruit-Souffl/r4131.html

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