SWEET POTATO CUSTARD
Sweet potatoes and bananas combine to make a flavorful low fat custard
made with evaporated skim milk and no added fat.
1 C | mashed cooked sweet potato |
1/2 C | mashed banana (about 2 small) |
1 C | evaporated skim milk |
2 Tbsp | packed brown sugar |
2 | beaten egg yolks (or 1/3 cup egg substitute) |
1/2 tsp | salt |
as needed | nonstick cooking spray |
1/4 C | raisins |
1 Tbsp | sugar |
1 tsp | ground cinnamon |
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In a medium bowl, stir together sweet potato and banana.
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Add milk, blending well.
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Add brown sugar, egg yolks, and salt, mixing thoroughly.
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Spray a 1-quart casserole with nonstick cooking spray. Transfer sweet potato
mixture to casserole dish.
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Combine raisins, sugar, and cinnamon; sprinkle over top of sweet potato
mixture.
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Bake in a preheated 325º F oven for 40-45
minutes or until a knife inserted near center comes out clean.
Yield: 6 servings--Serving Size: 1/2 cup
Each serving provides:
Calories: 144
Total fat: 2 g
Saturated fat: less than 1 g
Cholesterol: 92 mg*
Sodium: 235 mg
*If using egg substitutes, cholesterol will be lower.