Peanut Butter Custards

Peanut Butter Custards

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From: Diabetic Living Magazine

Smooth and creamy, these two-tone desserts are rich in flavor but low in fat because they're made with reduced-fat peanut butter and fat-free half-and-half.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 cups fat-free half-and-half
  • ¼ cup granulated sugar or sugar substitute (see Tip) equivalent to ¼ cup sugar
  • 1 envelope unflavored gelatin
  • ¼ cup reduced-fat smooth peanut butter
  • ½ teaspoon vanilla
  • 2 tablespoons dry roasted peanuts, chopped

Preparation

  • Prep

  • Ready In

  1. Combine the half-and-half, sugar, and gelatin in a medium saucepan. Let stand for 5 minutes. Cook and stir over medium heat until the gelatin is dissolved. Remove from the heat. Add peanut butter and vanilla. Whisk until smooth. Pour into six 6-ounce custard cups. Cover and chill about 3 hours or until set (mixture will separate into layers while chilling).
  2. To serve, loosen edges and unmold onto individual dessert plates. Sprinkle with peanuts.
  • Tip: If using a sugar substitute, we recommend Splenda Granular or Sweet'N Low bulk or packets. Follow package directions to use product amount equivalent to ¼ cup sugar. Nutrition Per Serving with Substitute: same as below, except 142 cal., 14 g carbo. Exchanges: 1 other carbo. Carb choices: 1.

Nutrition information

  • Serving size: 1 custard
  • Per serving: 171 calories; 6 g fat(1 g sat); 1 g fiber; 21 g carbohydrates; 7 g protein; 7 mcg folate; 0 mg cholesterol; 9 g sugars; 0 IU vitamin A; 0 mg vitamin C; 49 mg calcium; 0 mg iron; 172 mg sodium; 101 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ other carbohydrate, ½ high-fat protein

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