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Add a photoServings: 8
Ingredients
- 1 c. sugar divided
- 1 c. nonfat lowfat milk
- 1 c. nonfat half-and-half
- 3/4 c. nonfat egg substitute equal to 3 Large eggs Grated zest of 1 small lime
- 2 tsp vanilla extract
- 2 Tbsp. pomegranate seeds
- 8 x thin lime slices
Directions
- Heat the oven to 325 degrees.
- Heat 1/2 c. of the sugar in a skillet over low heat till the sugar turns caramel color. Pour the warm syrup into the bottom of each of 8 (6-oz) ring molds.
- In a mixing bowl, stir together the nonfat lowfat milk, half-and-half, remaining 1/2 c. of sugar, egg substitute, lime zest and vanilla. Ladle the mix into the ring molds.
- Put the filled molds in a large baking pan and add in water to reach halfway up sides of molds. Bake till the custard is set, 20 to 30 min. Remove the molds from the water bath and cold them to room temperature. Refrigeratethem till serving time.
- To serve, invert each mold onto a serving plate, sprinkle with pomegranate seeds and garnish with a slice of lime.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 8 servings | |
| Calories 168 | |
| Calories from Fat 32 | 19% |
| Total Fat 3.63g | 5% |
| Saturated Fat 2.19g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 27mg | 1% |
| Potassium 150mg | 4% |
| Total Carbs 34.16g | 9% |
| Dietary Fiber 1.6g | 5% |
| Sugars 27.88g | 19% |
| Protein 2.35g | 4% |
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