Cinnamon Custard with Berries
Makes: 8 servings Prep: 15 mins Cook: 20 mins Chill 5 hrs to 24 hrs Serving Size: about ½ cup custard and ¼ cup fruit Carb Grams Per Serving: 17
Ingredients 4 teaspoons cornstarch ½ teaspoon ground cinnamon ¼ cup cold water 3 ½ cups low-fat milk 4 egg yolks ¼ cup sugar* 1 teaspoon vanilla 2 cups mixed fresh berries, such as sliced strawberries, blueberries, and/or raspberries 8 fresh mint leaves
- In a medium bowl stir together cornstarch and cinnamon; whisk in the cold water. Add ½ cups of the milk, the egg yolks, and sugar. Whisk to dissolve the cornstarch mixture. Set aside.
- In a medium saucepan heat the remaining 2 cups milk over low heat until bubbles appear around the edges of the saucepan.
- Slowly stir cold milk mixture into hot milk in saucepan. Cook and stir over medium heat for 20 to 25 minutes or until thickened and bubbly. Stir in vanilla.
- Cover with plastic wrap, placing plastic wrap directly on surface of the cooked mixture. Chill in the refrigerator for at least 5 hours or up to 24 hours (it should thicken to the consistency of custard). Serve with fresh berries. Garnish with mint leaves. *We do not recommend using sugar substitutes for this recipe.
Nutrition Facts Per Serving 130 cal., 4 g total fat (2 g sat. fat), 101 mg chol., 61 mg sodium, 17 g carb. (1 g fiber, 14 g sugars), 5 g pro. Diabetic Exchanges Milk (d.e): 0.5; Fat (d.e): 1; Starch (d.e): 0.5
Source (n.d.) Diabetic Living. Cinnamon Custard and Fruit. Retrieved from http://www.diabeticlivingonline.com/recipe/cinnamon-custard-and-fruit