See Also: Baked Orange Custard with Strawberries(recipes)
Baked Apple Custard(recipes)
Baked egg custard with summer fruits(recipes)
Raspberry-Orange Trifle with White Chocolate Custard(recipes)
Baked chocolate and orange cheesecake(recipes)
Baked Orange Roughy with Sautéed Vegetables(recipes)
Baked red bream and fennel with orange and Provencal herbs(recipes)
Baked ham with cider and spices, quince and orange sauce(recipes)
Herbed Strawberries(recipes)
Chocolate-Dipped Strawberries(recipes)

Baked Orange Custard with Strawberries (recipes)




Yield: Makes 6 servings



Ingredients:



3/4cup cholesterol-free egg substitute

1/2cup sugar

1can (12 ounces) nonfat evaporated milk

2tablespoons freshly squeezed orange juice

1/4cup whipping cream

1tablespoon grated orange peel

1teaspoon vanilla

2-1/2 cups fresh sliced strawberries

3packets sugar substitute or equivalent of 2 tablespoons sugar









Preparation:





1.Preheat oven to 350°F. Combine egg substitute, sugar, evaporated milk, cream, orange juice, orange peel and vanilla in medium bowl until well blended. Pour mixture into 6 (6-ounce) custard cups or ramekins. Place custard cups in 13X9-inch baking pan. Fill with hot water halfway up side of cups. Bake 30 to 35 minutes or until knife inserted halfway between center and edge comes out clean.2.Remove from oven; let cups remain in hot water bath until they reach room temperature. 3.While custards cool, gently toss sliced strawberries with sugar substitute; set aside.4.Serve custards at room temperature or cold. Top with strawberries.









Nutritional Information:







Serving Size:







Fiber

2 g







Carbohydrate

30 g







Cholesterol

16 mg







Saturated Fat

2 g







Total Fat

4 g







Calories from Fat

19 %







Calories

190







Protein

9 g







Sodium

128 mg









Dietary Exchange:







Meat

1/2







Starch

2