Sugar Free Sweet Potato Custard/Pie Filling II
"In my Sugar free pumpkin custard, I used Equal sugar substitute but I find that Splenda works better. This recipe was modified from Splenda's website, www.splenda.com of pumpkin pie. I used sweet potatoes and omitted the vanilla extract. Easy dessert for two. I used a creme brulee dish to bake this delicious, guilt free dessert. Substitute with pumpkin if desired"
- Ready In:
- 1hr 35mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 1 egg
- 166 g mashed sweet potato
- 3⁄4 cup Splenda granular
- 16 g granulated sugar or 16 g brown sugar
- 4 tablespoons evaporated milk or 4 tablespoons evaporated soymilk
- 1⁄2 teaspoon vanilla extract (optional)
directions
- Stir Splenda and sugar into mashed sweet potato.
- Add evaporated milk/soymilk and vanilla extract.
- Beat egg in separated bowl and add to sweet potato/milk mixture.
- Pour mixture into creme brulee/custard dishes.
- Bake in 190C oven for 20 minutes,lower temperature to 170 and bake until wooden toothipick is clear when inserted.
- Adjust baking temperature and time.
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RECIPE SUBMITTED BY
dcwang wang
United States
Sweet Sixteen! Two years until college. looking back, I started to have an interest for cooking two summers ago! I've had successes, and failures with cooking! That's the fun of cooking! You try until you find what your tastebuds want.
OK here's what I'm gonna make in 2006
1. Black sesame desserts
2. Banana desserts
3. sweet potato desserts
4. use okara
5. green tea dishes (that are exotic)
