Pecan-Apple Custards Source: Diabetic Living Magazine
Nov 1, 2021 21:16:43 GMT -5 | To Top
peachesncream likes this
Post by RQuam on Nov 1, 2021 21:16:43 GMT -5
I've made these twice and DW and I have found them very enjoyable.
DW is trying to stay away from dairy for awhile so I used a coconut cream-almond milk substitute for the fat-free milk. Added a few grams of fat but the slight coconut fkavor was really good. Also used real maple syrup in place of brown sugar and maple flavoring, Also skipped the pecans
Richard
Pecan-Apple Custards
½ cup unsweetened applesauce
⅓ cup fat-free milk
¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
3 tablespoons packed brown sugar or brown sugar substitute equivalent to 3 tablespoons brown sugar
1 tablespoon butter, melted
½ teaspoon vanilla
½ teaspoon maple flavoring
¾ cup chopped cored cooking apple (1 small)
⅓ cup rolled oats
2 tablespoons chopped pecans, toasted
Preheat oven to 375 degrees F. Lightly coat four 6-ounce ramekins or custard cups with cooking spray. Place the ramekins in a 15x10-inch baking pan. Set aside.
Combine applesauce, milk, egg, brown sugar, butter, vanilla, and maple flavoring in a medium bowl. Stir in chopped apple and rolled oats. Divide mixture among the prepared ramekins.
Bake about 25 minutes or until a knife inserted near centers comes out clean. Cool for 15 minutes on a wire rack. Sprinkle with pecans and, if desired, powdered sugar. Serve warm. If desired, top with vanilla yogurt.
DW is trying to stay away from dairy for awhile so I used a coconut cream-almond milk substitute for the fat-free milk. Added a few grams of fat but the slight coconut fkavor was really good. Also used real maple syrup in place of brown sugar and maple flavoring, Also skipped the pecans
Richard
Pecan-Apple Custards
½ cup unsweetened applesauce
⅓ cup fat-free milk
¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
3 tablespoons packed brown sugar or brown sugar substitute equivalent to 3 tablespoons brown sugar
1 tablespoon butter, melted
½ teaspoon vanilla
½ teaspoon maple flavoring
¾ cup chopped cored cooking apple (1 small)
⅓ cup rolled oats
2 tablespoons chopped pecans, toasted
Preheat oven to 375 degrees F. Lightly coat four 6-ounce ramekins or custard cups with cooking spray. Place the ramekins in a 15x10-inch baking pan. Set aside.
Combine applesauce, milk, egg, brown sugar, butter, vanilla, and maple flavoring in a medium bowl. Stir in chopped apple and rolled oats. Divide mixture among the prepared ramekins.
Bake about 25 minutes or until a knife inserted near centers comes out clean. Cool for 15 minutes on a wire rack. Sprinkle with pecans and, if desired, powdered sugar. Serve warm. If desired, top with vanilla yogurt.
