Raspberry Baked Custard Dessert

I know not all of our readers are dessert lovers, in fact if I said to Eddie would you prefer cheese or a low carb cheesecake, he'd choose cheese! However, this dessert is 10g carb per serving so may be just right for your menu plans!

Ingredients:

Serves Six

10g carbs per serving
3 eggs
1/3 cup SPLENDA® No Calorie Sweetener, granulated
1 tsp vanilla extract
1 pinch salt
2 1/2 cup whole milk
1 pinch ground nutmeg
1 cup fresh raspberries
1 tsp all natural agave nectar

Method:

1. Heat oven to 350°F. / 190º C / Gas mark 5
2. In medium bowl, mix eggs, SPLENDA®, vanilla, and salt. Slowly stir in milk.
3. Pour into eight 4-oz custard cups. Sprinkle with nutmeg.
4. Place cups in 13" x 9" x 2" baking dish, on oven rack. Pour boiling water into pan to within 1/2 inch of tops of cups.
5. Bake 1 hour or until knife inserted halfway between centre and edge comes out clean. Remove cups from water. Let cool 30 minutes. Un-mold and serve warm with fresh raspberry sauce.
6. Place raspberries, water, and agave nectar (or sugar) in food processor or blender. Cover and process until smooth. Press through food sieve to remove seeds, if desired.

Original recipe idea here

For help with measurement conversion please see here

A variety of recipe ideas are within this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan