Fresh Vanilla Custard Sauce
.
Ingredients:
3/4 cup skim milk
1/2 vanilla bean, split
lengthwise
1/3 cup part-skim ricotta
cheese
1 egg
2 tablespoons sugar
1 teaspoon cornstarch
1/2 teaspoon pure vanilla
extract
sugar substitute
equivalent to 2
tablespoon
sugar
Instructions:
Pour milk into a small nonstick
saucepan. Scrap seeds from the vanilla bean; add seeds and pod to milk.
Heat milk over low heat just until it is scalded and bubbles form around
edge of pan. remove from heat and cool 10 minutes, allowing vanilla to
flavor milk.
In a food processor or blender,
combine ricotta cheese, egg, sugar and cornstarch. Process about 30 seconds
until smooth. Remove beans from milk, leaving seeds; add to cheese mixture.
Process again for a few seconds to combine. Wash the small saucepan to
remove any milk residue. Pour mixture back into saucepan; cook over very
low heat, stirring constantly until mixture is the consistency of heavy
cream. Do not overheat, or mixture will curdle. While hot, pour through
a fine strainer into a 1 pint refrigerator container. Stir in vanilla extract
and sweetener. Cover and chill before serving.
Nutrition Facts:
Amount Per Serving:
Calories 50
Fat 1 g, Cholesterol 30
mg,
Sodium 35 mg,
Quantity:
Serves 8
Courtesy Of:
The Art Of Cooking For
The Diabetic
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