Monday, November 15, 2010

COCONUT EGG CUSTARD...a healthy treat for anytime



 Coconut Egg Custard for breakfast?...yup, why not?!  this is a healthy version of an egg custard pie...full of protein, low in fat and carbs, so you can start your day out right with this guilt free dessert for breakfast.  don't get me wrong...this isn't really meant for breakfast only...i just prefer eating my dessert like goodies in the morning.  i usually make it the night before and then dream about it.  as i've said, breakfast is my favorite meal so i like to think fun, delicious and outside the box a little.


i make this in an 8 x 8 glass pyrex and cut it into 9 nice size squares for one of my favorite ready-made, quick and fun breakfasts.  it's fabulous and just right to start the day with some vanilla greek yogurt and fresh berries.  sometimes i'll drizzle a little ginger syrup over...YUMMMM.  oh...and this keeps really well for several days refrigerated in an airtight container...on with the recipe....

HEALTHY COCONUT EGG CUSTARD

preheat oven to 350 f degrees
4 lrg eggs (real eggs work best, not eggbeaters)
2 c. milk (i use 1c. whole and 1c. skim)
1 scoop vanilla whey protein powder
1/2 c. low fat cottage cheese
1/2 c. baking splenda
1/2 tsp vanilla
1 tsp coconut extract (more or less, depending on quality/strength)
1/4 c. wheat flour
1/4 c. almond flour/meal
1/4 cup unsweetened fine shredded coconut (a little extra if you want more texture)

put all ingredients in blender...NOTE...an immersion blender works best!...i like to start with the eggs and 1 c. milk and cottage cheese and blend until there is no cottage cheese lumps left..then add in everything else and blend well...really well, about 3-4 minutes.  pour into greased 8 x 8 glass or ceramic baking dish OR a 10"-11" pie plate and cook for 40-45 min.  i turn mine twice during cooking to get and even top.  watch towards the end. don't be alarmed...it will puff up. jiggle to make sure the center is firm-ish and looks "set".  remove and let cool. serve warm or can be refrigerated and rewarmed piece at a time.  as i mentioned it holds up well.  it's great cold, but i like to take the chill off and let the egg custard flavors come alive.


6 comments:

Missy said...

that looks so yummy and it Healthy wish is hard to believe but I love anything coconut. I want to try it.

Peace
Missy

http://throughanindielens.blogspot.com/

Cara said...

how intriguing, this sounds delicious!

Debs said...

Yum, this sounds fabulous.

Love the photos too!

Sarah Kuhner said...

I made this tonight. It was so easy and really delicious. It is one that I will be making often. Love it!!

Jules and Ruby said...

hi Sarah...glad you like it. i've been loving this for breakfast recently with vanilla greek yogurt and fresh raspberries. i change up the flavors...the last one was with cardamom, cinnamon, a dash of ginger and a little almond and vanilla extract. delish. thanks so much for your report

Chocolate Chilli Mango said...

Love this recipe, Jules!

It's cheesecake.

lovely recipe :)

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