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Prep Time: 190 Minutes Cook Time: 0 Minutes |
Ready In: 190 Minutes Servings: 4 |
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I got this in a South Beach Diet newsletter and thought it looked really good. I can't wait to try it this summer. Prep time includes fridge time. Ingredients:
1 1/2 cups 1% low-fat milk |
2 eggs, beaten |
3 tablespoons sugar substitute |
2 teaspoons espresso powder or 2 teaspoons instant decaffeinated coffee |
1 teaspoon vanilla extract |
ground cinnamon, for garnish |
lemon twist, for garnish |
Directions:
1. Whisk the milk, eggs, sugar substitute, espresso powder or coffee, and vanilla extract until well-blended.
2. Pour into four 6-ounce custard cups or ramekins and place in a 10 skillet.
3. Fill the skillet with water to 1/2 from the tops of the custard cups.
4. Bring the water to a boil over high heat.
5. Reduce the heat to low, cover, and simmer for 10 minutes.
6. Remove the cups from the skillet, cover with plastic wrap touching the surface of the pudding, and refrigerate for 3 hours, or until chilled.
7. Garnish with the cinnamon and lemon twists.
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