Pump up the fiber of this candy, creamy dessert by serving it with sleek berries. A mix of raspberries, blueberries, and strawberries tossed in a touch of melted strawberry spreadable fruit will add mammoth coloration and flavor.
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- 3 c. fleshy-free milk
- 2 c. fleshy-free egg replace
- 1/3 c. splenda or other granular sugar replace
- 1/2 tsp. almond extract
- 6 Tbsp. slivered almonds, toasted
- 1 tsp. floor cinnamon
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- Step 1Preheat the oven to 350°F. Coat six 8-ounce custard cups with cooking spray. Plot in a baking pan.
- Step 2Combine the milk, egg replace, Splenda, and almond extract in a blender. Pulse unless effectively blended. Pour into the custard cups.
- Step 3Top each with 1 tablespoon of the almonds and a sprinkle of the cinnamon. Plot the baking pan in the oven and pour boiling water across the custard cups unless midway up the cups.
- Step 4Bake for 30 to 35 minutes or unless a knife inserted in the heart comes out excellent.
