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Quick Coconut Custard with Berries
Quick Coconut Custard with Berries
Yield: Makes 4 servings
Ingredients:
1cup unsweetened coconut milk
1cup fat-free (skim) milk
1package (3 ounces) sugar-free cook-and-serve vanilla pudding mix
1/2teaspoon almond extract
1-1/2cups blueberries, fresh or frozen
4large strawberries, hulled and thinly sliced
Mint leaves for garnish
Preparation:
1.Combine coconut milk and milk in medium saucepan; stir. Add pudding mix and cook according to package directions. Remove from heat. Stir in almond extract. Divide 1 cup blueberries among 4 small dessert dishes. Pour pudding mixture over blueberries. Cool 10 minutes. Cover and refrigerate 3 hours or until set. When ready to serve, top with remaining blueberries and strawberries. Garnish with mint leaves.
Nutritional Information:
Serving Size:
Calories
274
Calories from Fat
45 %
Total Fat
15 g
Saturated Fat
13 g
Cholesterol
1 mg
Carbohydrate
35 g
Fiber
3 g
Protein
4 g
Sodium
148 mg
Dietary Exchange:
Starch
1
Fruit
1
Fat
3
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Next: Quick Creamed Cauliflower, Quick duck confit with damson and juniper relish, Quick Fruit & Lemon Drops, Quick Fruited Couscous, Quick garlic bread,
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