Source: 1,001 Delicious Desserts for People with Diabetes

by Sue Spitler with Linda Eugene, R.D., C.D.E., , and Linda R. Yoakam, R.D., M.S.

 

Serves: 8  

 

2/3 cup sugar, divided

4 cups fat-free milk

5 eggs lightly beaten

2 tsp vanilla

 

Heat 1/3 cup sugar in small skillet over medium-high heat until sugar melts and turns golden, stirring occasionally (watch carefully as the sugar can burn easily!) Quickly pour syrup into bottom of 2-quart soufflé dish or casserole and tilt bottom to spread caramel. Set aside to cool. Heat milk and remaining 1/3 cup sugar until steaming and just beginning to bubble at edges. Whick into eggs; add vanilla. Strain into soufflé over caramel. Place soufflé dish in roasting pan on middle oven rack. Cover soufflé dish with lid or aluminum foil. Pour 2 inches hot water into roasting pan. Bake at 350ºF one hour or until sharp knife inserted halfway between center and edge of custard comes out clean. Remove soufflé dish from roasting pan and cool on wire rack. Refrigerate 8 hours or overnight.

 

To unmold, loosen edge of custard with sharp knife. Place rimmed serving dish over soufflé dish and invert.

 

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	146	½ meat	n/a
Fat, total	3.4 g	½ fat
Fat, saturated	1.1 g	1 fruit
Carbohydrates	20.7 g	½ milk
Protein	8.1 g
Cholesterol	135 mg
Dietary Fiber	n/a
Sodium	103 mg