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Hawaiian Custard

Diabetic.Foodie's picture
Ingredients
  Skim milk 2 Cup (32 tbs)
  Concentrated acesulfame k 12 Gram (6 Packets)
  Tapioca 1⁄3 Cup (5.33 tbs)
  Egg substitute 1⁄4 Cup (4 tbs)
  Cold water 1 Teaspoon
  Drained unsweetened crushed pineapple 1 Cup (16 tbs)
Directions

Heat the milk over boiling water in the top of a double boiler.
Add the acesulfame-K and tapioca and bring to a boil, stirring occasionally. (If you do not have a double boiler, stir constantly to avoid burning the milk.) With an electric mixer, beat the egg substitute, add cold water, and beat again.
Pour the hot mixture over the egg mixture, then return it to the top of a double boiler and cook a moment, stirring constantly.
When smooth and thick, beat in the crushed pineapple.
Chill thoroughly.

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Dish: 
Pudding

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Average: 3.9 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 511 Calories from Fat 66

% Daily Value*

Total Fat 8 g11.6%

Saturated Fat 1.7 g8.5%

Trans Fat 0 g

Cholesterol 10.5 mg3.5%

Sodium 371.5 mg15.5%

Total Carbohydrates 88 g29.3%

Dietary Fiber 1.5 g5.9%

Sugars 42.5 g

Protein 23 g45.4%

Vitamin A 3.3% Vitamin C 28.6%

Calcium 62.5% Iron 14.2%

*Based on a 2000 Calorie diet

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Hawaiian Custard Recipe