BAKED VANILLA CUSTARD

1½ Cups liquid egg substitute
1/3 Cup sugar
3 Cups nonfat milk
2 Teaspoons vanilla extract

Preheat oven to 325F. In a large bowl, whisk together milk, egg substitute, sugar, and vanilla until sugar dissolves. Pour into a 7x11-inch glass baking dish. Put that dish inside a larger dish, then fill the larger dish with enough hot water to come halfway up the sides of the glass baking dish. Bake 1 hour, adding more hot water if needed to maintain water level. Custard is done when a knife inserted near the edge comes out clean. Cool, then chill for several hours or overnight. Serve with sliced strawberries, if desired.

Serving size: 1/8 of the custard
Calories: 83
Fat: 0.16 g
Cholesterol: 0 mg
Carbohydrate: 13 mg
Protein: 7 g
Sodium: 109 mg

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