1 1/2 cups 1% milk
2 Eggs, beaten
3 Tablespoons sugar substitute
2 teaspoons espresson powder or instant decaffeinated coffee
1 teaspoon vanilla
Ground cinnamon, for garnish
Lemon twists, for garnish
In a medium bowl, whisk together milk, eggs, sugar substitute, espresso and vanilla until well blended.
Pour into four 6-0z. custard cups or ramekins and place in a 10-inch skillet.
Fill the skillet with water to 1/2 inch from the tops of the custard cups.
Bring the water to a boil over high heat.
Reduce heat to low; cover, and simmer for 10 minutes.
Remove the cups from the skillet, cover with plastic wrap touching the surface of the pudding and refrigerate for 3 hours, or until chilled.
Garnish with cinnamon and lemon twists.
- Per Serving (excluding unknown items)
- 59 Calories
- 1g Fat (15.6% calories from fat)
- 3g Protein
- 9g Carbohydrate
- 0g Dietary Fiber
- 4mg Cholesterol
- 64mg Sodium. Exchanges
- 1/2 Non-Fat Milk
- 0 Fat
- 1/2 Other Carbohydrates.