Sugar Low Friday.... is it really the same? Grated my thighs let out a sigh of relief at the mention of Sugar Low as the theme.... but my mind, heart and tongue said... bleh. Is it possible to live in the realm of desserts without sugar and fat? I wasn't sure but I was going to find out... I thought of it as a challenge.... but then again me being in the kitchen is a challenge in it's self. I started by researching some methods of substituting honey for sugar. I had originally planned to get a head start on SHF this month and work on it last week... but that of course didn't happen. So here I am in the final hour wondering... do I have time to make this Spiced Crystallized Ginger Cake subbing out honey for the sugar.... All the ingredients have to be at room temp and I don't have any fresh ginger... Should I attempt this? Oh... why not. I will post on it tomorrow....
In the mean time I did make a low sugar vanilla custard with crushed pineapple. It's nice and all but it just lacks something...... what is it?? Oh yeah... SUGAR! This recipe comes from a Weight Watchers cookbook I have had for a few years. I was on Weight Watchers for a few hours once and those hours coincided with a trip to the book store and a particularly bloated day.... so hence the purchase of the book. I have made one other thing out of the the book that was okay but really it just sits on the shelf and serves as a daily reminder that structured diets just don't work for me. And so the fat lives......and multiplies.
Weight Watchers Coconut Custard
* I didn't have any coconut extract that is why mine is vanilla.....
Makes 4 (very small) Servings
1 cup low fat milk
1/3 cup instant non fat dry milk powder
2 tablespoons sugar
1 teaspoon coconut extract (or vanilla, rum, banana, etc)
Â½ teaspoon vanilla extract
4 teaspoons toasted coconut
Preheat oven to 350. Spray 4 custard cups with nonstick cooking spray.
In a medium saucepan combine the milk, dry milk, sugar and coconut extract; cook , stirring frequently, until the mixture boils and sugar dissolves.
In medium bowl, whisk the eggs until light; gradually pour the hot milk mixture and the vanilla. Pour into custard cups and sprinkle with coconut. Place the cups in a shallow posting pan; pour hot water half way up the cups. Bake until custards are set, about 20-25 minutes. Refrigerate, covered, until chilled.