Saturday, April 11, 2009

egg custard healthy protein version

this is now one of my breakfast favorites. i love to tweek a few things in a recipe and make it a bit more healthy, which usually entails adding protein and cutting out the real sugar. i don't know if i have ever had a real custard pie so i don't have anything to compare this to, but to me this is a winner. i think i've already made it 4x's.

i thought i'd add this side view pic to show the immpossible pie crust that forms. i think the added almond flour/meal even settled a bit more than just reg flour.

so here's my custard pie healthy version...

4 eggs (must be real eggs, trust me)

2 c. milk (i use 1c. whole and 1c. skim)

1 scoop vanilla protein powder (optional)

1/2 c. low fat cottage cheese

1/2 c. baking splenda

1/2 tsp vanilla

1/2 tsp almond extract

1/2 c. wheat flour

1/2 c. almond flour/meal

1/4 tsp nutmeg

preheat oven to 350...

put all ingredients in blender...i like to start with the eggs and 1 c. milk and cottage cheese and blend untill there is no cottage cheese lumps left..then add in everything else and blend well. pour into greased 10"-11" pie plate and cook for 40-45 min. watch towards the end. it will puff up. jiggle to make sure the center is firm-ish. remove and let cool. serve warm or can be refridgerated and rewarmed piece at a time. holds up well.

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