Make and chill these sweet, creamy breakfast treats now, and you’ll be ready for the morning rush later. Cooking them in the microwave cuts down baking time. Taken from The Feel Good Diet, written by Cheryle R. Hart, M.D.

INGREDIENTS
2 cups nonfat milk
4 extra-large omega-3-fortified eggs
4 packets Splenda
1 teaspoon ground cinnamon
Dash of salt
1 teaspoon vanilla
Dash of ground nutmeg

INSTRUCTIONS
Heat milk until hot but not boiling (about 4 minutes in microwave).
Meanwhile, beat all other ingredients together until well
blended. Gradually add hot milk to the egg mixture, stirring well.
Divide into six custard cups, and place the cups into a glass baking
dish. Pour boiling water into baking dish around custard cups until
it reaches to within one-half inch of tops of cups.
To bake in microwave, cover baking dish with waxed paper.
Cook at medium power (50 percent) for 8 to 13 minutes, rearranging
cups every 3 minutes and checking and removing any that are
set. Don’t overcook. Custard will look soft set. Use a knife to test. If
it comes out clean, it is done. Let stand 10 minutes before cooling or
serving.
To bake in oven, bake 45 minutes at 350°F.
Makes 3 servings

NUTRITION FACTS PER SERVING
8 grams carbohydrate
0 grams fi ber
14 grams protein
6 grams fat
170 calories
Lo-Lo

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