Carrot Custard with Health One Meal Replacement

Took a trip to Minto Island Growers. They are a local farm that is certified organic by Oregon Tilth. I was enjoying the appearance of a variety of wonderful fresh fruits and vegetables. And then I saw them - bunches of carrots. Not your grocery store variety. These little fellas were shaped kinda funky and wearing their crazy little green hats (stems and leaves). Well, I had to have them.

Now, what to do with all of them. Of course most will be munched raw; but, I just had to create a recipe including these cute little guys. So I came up with a Carrot Custard using the Vanilla Health One Meal Replacement. I hope you enjoy the custard as much as I did!

One Serving
Meal Replacement - 160 calories
Additives - 43 calories

Ingredients:
1 Vanilla Meal Replacement
1/2 tablespoon of Splenda
1/4 teaspoon Baking Powder
1/2 teaspoon Cinnamon
1 tablespoon Butter Buds (liquid)
3 tablespoons Egg Beaters
1 tablespoon Water
1/4 teaspoon vanilla
1/4 cup sliced carrots
Butter Flavored Cooking Spray
Optional - 2 tablespoons Fat Free Whipped Topping - 15 calories

Instructions:

• Mix dry ingredients
• Add liquid ingredients
• Mix well

• Cook Carrots - because it was such a small amount, I simmered them till soft, but not mushy
• Mash Carrots - I used a fork
• Mix Mashed Carrots into the batter

• Spray two 3-inch ramekins with Cooking Spray (I used two ramekins so that the custard would cook evenly - this is still one serving)
• Pour half of the batter into each of the ramekins
• Place ramekins into a baking dish.
• Pour boiling water into baking dish.
• Bake at 350 degrees for 10-15 minutes (if a toothpick comes out clean, the custard is done)
• Remove from baking dish and cool.
• Run a thin knife around the edge of the custard and turn out of the ramekins.
• Chill in refrigerator.
• Optional - serve with a bit of Whipped Topping, a small piece of carrot and a small bit of salad greens (for the top of the carrot).

Enjoy!