Pecan-Apple Custards

Pecan-Apple Custards

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From: Diabetic Living Magazine

Uunsweetened applesauce, fat-free milk, and oatmeal transform traditional custard into a yummy good-for-you treat.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • ½ cup unsweetened applesauce
  • ⅓ cup fat-free milk
  • ¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
  • 3 tablespoons packed brown sugar or brown sugar substitute (see Tip) equivalent to 3 tablespoons brown sugar
  • 1 tablespoon butter, melted
  • ½ teaspoon vanilla
  • ½ teaspoon maple flavoring
  • ¾ cup chopped cored cooking apple (1 small)
  • ⅓ cup rolled oats
  • 2 tablespoons chopped pecans, toasted (see Tip)
  • Powdered sugar (optional)
  • ¼ cup vanilla low-fat or fat-free yogurt (optional)


  • Prep

  • Ready In

  1. Preheat oven to 375°F. Lightly coat four 6-ounce ramekins or custard cups with cooking spray. Place the ramekins in a 15x10-inch baking pan. Set aside.
  2. Combine applesauce, milk, egg, brown sugar, butter, vanilla, and maple flavoring in a medium bowl. Stir in chopped apple and rolled oats. Divide mixture among the prepared ramekins.
  3. Bake about 25 minutes or until a knife inserted near centers comes out clean. Cool for 15 minutes on a wire rack. Sprinkle with pecans and, if desired, powdered sugar. Serve warm. If desired, top with vanilla yogurt.
  • Tip: If using a sugar substitute, we recommend Sweet 'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 3 tablespoons brown sugar. Nutrition Per Serving with Substitute: same as below, except 115 cal., 13 g carbo., 59 mg sodium. Exchanges: 0.5 other carbo. Carb Choice: 1.
  • To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 154 calories; 6 g fat(2 g sat); 2 g fiber; 23 g carbohydrates; 3 g protein; 8 mg cholesterol; 63 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 other carbohydrate, ½ fruit

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