11th
Diabetic Dessert Recipes for Spring 2: Crème à l’Orange
This is the second of a series of diabetic dessert recipes for Spring, a deliciously light combination. Best made the day before you want to eat it, as it can take some time for the custard to cool and set sufficiently - up to 6 hours - although you can speed things up a bit by putting it in the freezer for about 20 minutes once it is cool.
Crème à l’Orange
6 Servings
1 quart (32 fl oz) skim milk
5 large eggs
5 tsp Equal for Recipes or equivalent
2 tsp vanilla extract
Sauce
1 cup fresh orange segments or canned drained Mandarin orange segments
¾ cup orange juice
1 tblsp cornstarch
1 tsp Equal for Recipes or equivalent
Mint sprigs to garnish
Mix orange juice and cornstarch in small saucepan. Heat to boiling, stirring constantly until thickened, about 1 minute.
Remove from heat. Stir in Equal. Cool to room temperature and refrigerate until chilled.
Preheat oven to 325ºF (160ºC).
Beat eggs until foamy in a medium sized bowl. Heat milk just to simmering and gradually whisk into eggs. Stir in Equal and vanilla.
Strain mixture into an ungreased 1 quart casserole or souffle dish. Place dish in a roasting pan on middle rack of oven and cover with lid or aluminum foil. Pour 2 inches of hot water into roasting pan.
Bake at until custard is set and a sharp knife inserted halfway between center and edge comes out clean - about 1-1¼ hours.
Remove dish from roasting pan and cool to room temperature on wire rack. Refrigerate until chilled.
Spoon custard into 6 individual serving dishes. Top with orange sauce and orange segments. Garnish with mint.
Nutrition information per serving: 170 calories; 11g protein; 20g carbohydrate; 5g fat; 180 mg cholesterol; 137 mg sodium.
Food Exchanges: 1 milk, half fruit, 1 fat.
Source: NutraSweet Company, makers of Equal®.
