Diabetic Recipes
Carrot Custard
(makes 8 servings)
| refrigerated butter-flavored cooking spray |
| 1 | 1-pound (480 g) bag peeled baby carrots |
| 3 | large eggs |
| 1/2 | cup (120 ml) 1% low-fat milk |
| 1/3 | cup (80 ml) evaporated skim milk |
| 1/2 | teaspoon (2.5 ml) freshly grated nutmeg |
| 1/2 | teaspoon (2.5 ml) salt |
| dash of freshly ground pepper |
- Preheat the oven to 375°F (190°C), Gas Mark 5. Lightly coat a 2-quart (2 l) casserole dish with cooking spray.
- Cook carrots in boiling water to cover until very tender, about 15 to 20 minutes. Drain.
- Place carrots and remaining ingredients in a food processor or blender. Process until smooth.
- Pour mixture into prepared casserole. Set the dish in a large baking pan and pour boiling water into the pan to come up halfway up the side of the casserole dish.
- Bake until a tester inserted in the center comes out clean, about 30 to 35 minutes. Remove from water bath and serve at once or reheat by placing casserole in a large skillet of simmering water for 20 to 25 minutes.
| Per serving: | 65 calories (33% calories from fat), 4 g protein, 2 g total fat (0.8 g saturated fat), 7 g carbohydrates, 1 g dietary fiber, 81 mg cholesterol, 241 mg potassium, 209 mg sodium |
| Diabetic exchanges: | 1/2 carbohydrate (1 1/2 vegetable), 1/2 fat |
