Ingredients:
2 cups unsweetened light soymilk
1/2 cup brewed coffee
1/4 cup coffee liqueur -- such as Kahlua
1 tablespoon instant coffee powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 eggs
2 egg whites
1/4 cup sugar
1/8 teaspoon salt
To garnish: chocolate-covered espresso beans
Preparation Method :
1. Preheat the oven to 350F. Set six 6 or 8-ounce custard cups into a 13x9-inch baking dish.
2. In a medium saucepan, combine the soymilk, coffee, liqueur, instant coffee powder, cinnamon and allspice. Set over medium heat and cook for 4 minutes, or just until bubbles form around the edge of the pan. Remove from the heat. In a large bowl, whisk together the eggs, egg whites, sugar, and salt until well blended. Gradually stir in the milk mixture until blended. Ladle the mixture into the custard cups, dividing evenly. Add boiling water to the baking dish to come halfway up the sides of the custard cups.
3. Bake for 40 to 45 minutes or until a knife inserted into the center of a custard comes out clean. Carefully remove the cups from the water and cool on a rack. Cover with plastic wrap and refrigerate for 4 hours (or overnight) until chilled. Garnish with espresso beans, if using.
AuthorNote : Turn a standard cup of joe into a satisfying treat. This pudding-like dessert is as creamy and delicious as traditional custards but without the usual fat and calories.
Makes 6 servings
Per Serving (excluding unknown items):
129 Calories;
3g Fat (26.6% calories from fat);
6g Protein;
15g Carbohydrate;
1g Dietary Fiber;
71mg Cholesterol;
98mg Sodium.
Exchanges:
0 Grain(Starch);
1 Lean Meat;
1/2 Fat;
1/2 Other Carbohydrates.
Source : "Sugar Solution Cookbook by the editors of Prevention magazine and Ann Fittante, 2010"
Formatted by : Chupa Babi
* Exported from MasterCook *
