I have had a few requests for diabetic recipes. My husband is a diabetic, therefore, I am always on the look out for new and tasty diabetic recipes myself. Today I am going to share one of his favorties.
Old-Fashioned Baked Custard
Three large eggs, slightly beaten, or 3/4-cup egg substitute
2 tablespoons sugar (I use Splenda)
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 cups fat-free milk
1/2 teaspoon pure vanilla extract
Pinch of ground cinnamon
Preheat oven to 325 degrees.
In a large bowl, combine eggs, sugar, salt and nutmeg. Slowly stir in milk and vanilla. Pour 1/2 cup custard into each of six 5-ounce custard cups. Sprinkle with cinnamon.
Set filled custard cups in a shallow pan. Pour about 1 inch of hot water in the pan around custard cups. Bake on center rack of oven 35 minutes, or until a knife inserted comes out clean. Serve hot, warm or chilled.
Recipe makes 3 cups. Normally I don’ bother with the custard cups, I just use a glass baking pan (6 servings).
My husband loves this just the way it is , but he also likes it with some raisins or fresh ground coconut added.
Following are some nutrition tips for those with diagnosed Type-II diabetes:
Space meals and snacks throughout the day. Eat about the same time each day to help maintain a steady supply of glucose to the blood.
Eeat less fat, especially saturated fat.
Choose foods high in fiber.
Count all the sugar and starch in foods as part of your daily total carbohydrates.
Eat grains, vegetables and milk throughout the day to provide the body with a steady supply of sugar for energy.
Use table sugar, fructose, honey and foods high in sugar sparingly. Try sugar substitutes to satisfy a sweet tooth.
Read nutrition labels. The labels on most food packages shows the amount of calories, fat, saturated fat, cholesterol, sodium, carbohydrates, dietary fiber, and sugars per serving.