SWEET POTATO CUSTARD
This recipe comes from The Miracle Nutrient Cookbook authored by Tamara Holt and Maureen Callahan, M.S., R.D. I think this recipe will have to be doubled, as I will want to enjoy it more often! So healthy too! Prep time, does not include refrigeration time.
Provided by Sharon Colyer
Categories Other Breakfast
Time 55m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 400°F. Bake potatoes, until soft, about 45 minutes. Cool completely.
- 2. Remove potato pulp from skin, and place in a medium bowl. Add sugar and juices. Beat with electric mixer or whisk, until sugar is dissolved and potatoes are light. Fold in yogurt.
- 3. Transfer mixture to custard cups. Refrigerate, until cold, 1 hour. Makes 4 servings. Nutrition: 189 cal, 4.4 g fat (.5 g sat), 3 mg chol, 50 mg sod, 3.7 g fiber.
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