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Ingredients
- 1/2 c. peach nectar
- 1/2 c. water
- 1 (1 1/2 inch) vanilla bean
- 1/2 teaspoon almond extract
- 4 peaches, peeled, pitted and halved crosswise
- 1 c. skim lowfat milk
- 1/4 c. sugar
- 2 1/2 teaspoon cornstarch
- 2 Large eggs, beaten
- 1/4 teaspoon almond extract
Directions
- Combine first 4 ingredients in a large saucepan. Place over medium heat and bring to a boil, stirring constantly. Add in peaches; cover, reduce heat and simmer 5 min or possibly till peaches are tender.
- Remove from heat; let cold. Remove and throw away vanilla bean. Combine skim lowfat milk, sugar, and cornstarch in a medium saucepan; stir well. Cook over medium heat, stirring constantly, till mix comes to a boil. Cook an additional minute, stirring constantly, till mix thickens.
- Reduce heat. Gradually stir about 1/4 of warm mix into Large eggs; add in to remaining warm mix. Stir constantly. Cook 1 minute. Remove from heat; stir in almond extract. Cover and chill. Transfer peach halves into dessert dishes with a slotted spoon. Spoon custard sauce over fruit. Yield: 8 servings (89 calories per serving).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 611g | |
| Recipe makes 2 servings | |
| Calories 372 | |
| Calories from Fat 51 | 14% |
| Total Fat 5.73g | 7% |
| Saturated Fat 1.65g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 211mg | 70% |
| Sodium 128mg | 5% |
| Potassium 832mg | 24% |
| Total Carbs 70.83g | 19% |
| Dietary Fiber 4.7g | 16% |
| Sugars 64.25g | 43% |
| Protein 13.13g | 21% |
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