Simple and Easy Individual Baked Custard Cups

One of my readers asked for a custard she could eat without it making her blood sugar rise. I immediately thought of these individual custard cups which are fast to throw together and have such a creamy great taste. I sometimes throw in an extra ingredient like coconut or some dried fruit to change the flavor. Or you can put some fresh fruit on top just before serving. A sprinkling of cinnamon on top will also work. You can dress this custard up the way you like it. This recipe is for plain vanilla custard cups, but shown in picture with cherries on top.
It is also one of my favorites because it's easy to make and I don't have to worry with measuring for a correct portion because it's cooked in a portion size cup. Just remember when you add an extra ingredient you may need to also check for more carbs than what is stated here.

Ingridents:

1 + 1/2 cups egg substitute such as Egg Beaters Original (or enough beaten eggs to make 1 and 1/2 cups)
* 2/3 cup Splenda (granulated)
* 1/2 teaspoon salt
* 1 quart fat-free milk, scalded (or regular milk)
* 1 teaspoon vanilla extract
* 1 pinch of nutmeg


Directions:

Preheat oven to 325° F. Combine the egg substitute, Splenda and salt. Slowly stir in slightly cooled milk and vanilla.
Pour mixture into custard cups and sprinkle generously with nutmeg and/or cinnamon). Place baking cups in two 9 x 13-inch baking pans and pour hot water around them until it is about 1 inch deep. Bake for one hour or until a knife inserted near the center comes out clean. Enjoy warm or chilled.


7g carbohydrates per serving

Chocolate Chip Cookie Bites

What can a diabetic (dieter) do when craving that delicious taste of chocolate?
I say "indulge"...yes you can eat chocolate and it will not raise your blood sugar; that is if you don't eat too much. I know it's hard to stop when these cookies are so delicious but I trust you to have the control you need and know when to stop. Eat these cookies slowly, while still warm, and let the chocolate melt in your mouth.

Makes 1 dozen
1 cookie= 1 serving

Ingredients:

Cooking spray
3 Tbsp butter (or heart-healthy margarine)
3 Tbap sugar substitute (Splenda)
1 egg white
1/4 tsp vanilla extract
1/4 tsp cinnamon
1/3 cup enriched all-purpose flour*
1 Tbsp unsweetened cocoa
1/8 baking soda
1 dash salt (optional)
2 tsp (skim)milk (or half & half**)
2 Tbsp semi-sweet chocolate mini chips

Directions:

Preheat oven to 375°F
In small bowl, blend butter,egg-white,sugar substitute and vanilla
In large bowl, mix flour, cocoa,baking soda and salt
Add milk to dry ingredients
Stir in butter mixture and blend well
Stir in chocolate chips

Drop teaspoonfuls of cookie dough onto greased cookie sheet
Bake 7 to 9 minutes or just until set
Remove from cookie sheet, and allow them to cool a little before eating.
The chocolate holds heat, so be careful when serving warm.

Nutrients:

calories,50
protein,1g
fat,3g (if using skim milk)
Carbs=5g (per serving)
sodium 50mg

*You can use part whole wheat flour to reduce carbs more.
**Skim milk has more carbs than Half & Half but H & H has more fat.