Squash and Onion Custard
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 114.1
- Total Fat: 8.2 g
- Cholesterol: 49.1 mg
- Sodium: 166.0 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 1.5 g
- Protein: 3.6 g
View full nutritional breakdown of Squash and Onion Custard calories by ingredient
Introduction
Low, low, low calorie side dish- adapted from Emerill's Potato and Scallion Custards, I substituted and use squash, zucchini, and onion that I had on hand. I also used Eggbeaters instead of the egg, but the consistency needed the real egg. Low, low, low calorie side dish- adapted from Emerill's Potato and Scallion Custards, I substituted and use squash, zucchini, and onion that I had on hand. I also used Eggbeaters instead of the egg, but the consistency needed the real egg.Number of Servings: 4
Ingredients
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4 T. I Can't Believe It's Not Butter (stick)
2 slices yellow squash
2 slices zucchini
2 slices (thin) onion
1 slice yellow squash
1 slice zucchini
1 slice (thin) onion
2/3 c. fat free half and half
1 large egg (or 1/4 c. eggbeaters)
Salt substitute
Ground Black pepper
1/2 tsp. nutmeg
Directions
Preheat oven to 350 degrees.
Place 1/2 pat I Can't Believe It's Not Butter in each ramekin.
Place 2 slices each veggie (squash, zucchini, onion) in each ramekin.
Add 2 turns ground black pepper, and sprinkle salt substitute.
Place one slice each veggie (squash, zucchini, onion) in each ramekin.
Top with 1/2 pat I Can't Believe It's Not Butter.
In small bowl, combine fat free half and half, egg or egg substitute, 1/2 tsp. nutmeg, 1/2 tsp. salt substitute, and 8 turns ground black pepper. Pour over each ramekin (should fill each half way).
Place in 2" deep baking dish; carefully pour 1 inch of water in bottom of pan and place on oven rack.
Bake 1 hour- remove and let cool to room temperature 20-30 minutes.
Serving Size: Makes 4 ramekins (1-cup) servings
Number of Servings: 4
Recipe submitted by SparkPeople user SUNNYGIRL28734.
Place 1/2 pat I Can't Believe It's Not Butter in each ramekin.
Place 2 slices each veggie (squash, zucchini, onion) in each ramekin.
Add 2 turns ground black pepper, and sprinkle salt substitute.
Place one slice each veggie (squash, zucchini, onion) in each ramekin.
Top with 1/2 pat I Can't Believe It's Not Butter.
In small bowl, combine fat free half and half, egg or egg substitute, 1/2 tsp. nutmeg, 1/2 tsp. salt substitute, and 8 turns ground black pepper. Pour over each ramekin (should fill each half way).
Place in 2" deep baking dish; carefully pour 1 inch of water in bottom of pan and place on oven rack.
Bake 1 hour- remove and let cool to room temperature 20-30 minutes.
Serving Size: Makes 4 ramekins (1-cup) servings
Number of Servings: 4
Recipe submitted by SparkPeople user SUNNYGIRL28734.