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Nutrition Facts
Serving Size 1 pudding cups 63g Recipe makes 6 pudding cups) The following items or measurements are not included below: white cheese
Calories 44
Calories from Fat 17		(40%)
Amount Per Serving		%DV
	Total Fat 2.0g	3%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 72mg		24%
Sodium 37mg		1%
Potassium 71mg		2%
Total Carbohydrate 1.9g		0%
	Dietary Fiber 0.0g	0%
	Sugars 1.9g
Protein 4.2g		8%
how is this calculated?

Vanilla Custard Cups (Low-Fat Low-Carb)

Recipe #374844 | 5 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: blucoat
May 28, 2009

These make a great breakfast or part of a packed lunch. Recipe is from "EnLITEned Kosher Cooking" by Nechama Cohen. Nutrition Facts Serving size: (custard cup) 1 (approx. oz) 3.5 (g) 100 Calories 90 Protein (g) 7.4 Carbs (g) 4 Fat (g) 3.2 Sat. Fat (g) 2.4 Cholesterol (mg) 180 Sodium (mg) 160 Calcium (mg) 105 Fiber (g) 0 Exchanges: Milk protein 1

6 pudding cups (change servings and units)

Ingredients

2 eggs
3/4 cup low-fat milk or light low-carb soymilk
1/4 cup water
3/4 cup 3-5% soft white cheese, well-drained (Gvina Levana) or Quark, well-drained
1/4 cup farmer cheese
sugar substitute equal to 3/4 cup sugar
1 teaspoon vanilla extract
cinnamon

Directions

1
Combine all ingredients except cinnamon in a blender until almost smooth.
2
Pour into 6 (6-ounce) custard cups. Sprinkle with cinnamon. Place in a baking pan. Pour hot water into the pan, so that it reaches 1 inch up the sides of the custard cups. Bake at 350F for 35 minutes. To remove, dip cups in hot water for a few seconds. Loosen with the tip of a knife and invert onto a plate.