Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
Yellow Split Pea, Turkey Bacon, and Root Vegetable Soup
This healthy, hearty soup freezes very well so not to worry if there are leftovers.
Home 
Recipes
Yield: Serves 4. 1 cups per serving.
Recipes
Flan
| Nutrition Information | |
| Calories: | 187 |
| Total Fat: | 0.5g |
| Saturated Fat: | 0.2g |
| Trans Fat: | 0g |
| Cholesterol: | 2mg |
| Sodium: | 163mg |
| Carbohydrates: | 35.6g |
| Dietary Fiber: | 1.7g |
| Sugars: | 32.8g |
| Protein: | 11g |
| Vitamin A: | 269iu (5%) |
| Vitamin C: | 42mg (70%) |
| Calcium: | 165mg (16%) |
| Iron: | 0.4mg (2%) |
1/2 cup sugar
1 cup nonfat egg substitute
1 Tbsp vanilla extract
2 cups skim milk
4 teaspoon caramel syrup
2 cups assorted diced fresh fruits
Mix 1/4 cup of the sugar with the nonfat egg substitute and vanilla in a medium bowl.
Bring the skim milk and other 1/4 cup of sugar to a boil in a small sauce pan over medium-high heat. Pour the milk into the egg mixture and stir well.
Preheat the oven to 325 degrees. Pour the custard into 4 ramekins or custard cups. Place the cups of custard into a pan of hot water and place that in the center of the oven. Bake until the custard is firm in the center, about 45-60 minutes. Remove from oven, allow to cool then refrigerate.
To remove custard from ramekins, run a knife around the edge of the custard cup and invert onto plate, tapping if necessary.
Serve each one with with a half cup of fresh fruit and a teaspoon of caramel syrup drizzled over the top.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!