Healthy Recipe: Chilled Espresso Custard

I found this recipe in a South Beach cookbook and I love it! It also works great for WW as it's only 2 points per custard.

Chilled Espresso Custard
1 1/2 cups 1% milk
2 eggs, beaten
3 tablespoons sugar substitute
2 teaspoons espresso powder or instant decaf coffee
1 teaspoon vanilla extract

In a medium bowl, whisk together the milk, eggs, sugar substitute, espresso powder or coffee, and vanilla extract until well-blended. Pour into four 6-oz. custard cups or ramekins and place in a 10 in. skillet.

Fill the skillet with water to 1/2 in. from the tops of the custard cups. Bring the water to a boil over high heat. Reduce the heat to low, cover, and simmer for 10 minutes. Remove the cups from the skillet, cover with plastic wrap touching the surface of the pudding, and refrigerate for 3 hours, or until chilled. Garnish with cinnamon and/or lemon twists if desired.

Makes 4 servings. 110 cal, 3.5 g fat, 0 g fiber, 2 pts

Try them out - they were pretty easy and I thought they were delicious (you have to like custard consistency)! I even plan on serving them to company!

Lisa :)