Mango Custard

Believe it or not, I only discovered how much I love mangoes last year. This year, it's time to experiment with them instead of just eating them with yogurt.  This is the first of hopefully a few mango recipes.

MANGO CUSTARD

Makes 8 Servings

1 Serving = 1 PointsPlus™

1 cup pureed mango (1 or 2 mangoes)
1 cup fat-free egg substitute
1/2 cup Splenda granulated
1 cup fat-free evaporated milk
1 tsp vanilla

 

Preheat oven to 350º.

Process peeled/pitted mango(es) in a blender until smooth.

Beat egg substitute until frothy with an electric mixer. Add Splenda, beating until blended. Gradually add evaporated milk, pureed mango and vanilla, beating at low speed until blended.

Pour into 8 6-oz custard cups/ramekins. Set in a roasting pan; add hot water to a depth of 1”.

 

Bake 25 – 30 minutes or until a knife inserted in the center comes out clean.

Remove cups from water to a cooling rack. Custard will 'deflate' while cooling. Cool on rack @15 minutes; cover and refrigerate @3 hours before serving.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan