Sweet and Tangy Summer Treat
Hi all,
Yesterday, Osman and I celebrated 7 years of marriage. We looked through old photos and watched our wedding video. It was fun to see those moments and boy, were we young! Instead of going out to dinner, we cooked at home. Osman is quite the grill master. The menu was T-Bones, Cucumber Mint Salad, Broccoli/Cauliflower Casserole (I felt like a true southerner making that one). For desert I made a play on lemon custard. It got Osman's seal of approval so I thought I would share it.
Did you know that My Fitness Pal will calculate nutrition facts for you? As in, upload or type up a recipe and it does the work for you. It is incredible. You can find it online or use it as an app on your phone.
https://www.myfitnesspal.com/
Lemon Custard
1 package Lemon Pudding (Sugar Free)
1 1/2 cups Skim Milk
1/2 cup Lite Cool Whip (may add more if desired, just adjust carb count)
1-3 lemons (to taste)
Crust
1 1/2 cups Almond Meal Flour
3 tablespoons Butter (melted)
1 1/2 tablespoons Splenda
4 individual tart dishes or pie pan
To make crust, preheat oven to 350 degrees. In a mixing bowl combine almond meal, Splenda and melted butter. Spoon into tart dishes. Press down with a fork until spread evenly. Place in oven for 10-15 minutes or until crust is golden brown. Allow tart dishes to cool before putting in custard mixture.
To make filling, place 1 package of lemon pudding in mixing bowl, add in milk. Mix for 2 minutes until mixture firms up. Squeeze in lemon juice. I used 2 1/2 lemons of our desert. Mix. Fold in cool whip.
Once tart dishes have cooled, add mixture to tart dishes. Chill for at least 2 hours or overnight if possible. Serve with lite cool whip. Note, this will increase carb count. Enjoy!
I'll be taking it 1 Drop at a Time while enjoying this treat on our patio.
Yesterday, Osman and I celebrated 7 years of marriage. We looked through old photos and watched our wedding video. It was fun to see those moments and boy, were we young! Instead of going out to dinner, we cooked at home. Osman is quite the grill master. The menu was T-Bones, Cucumber Mint Salad, Broccoli/Cauliflower Casserole (I felt like a true southerner making that one). For desert I made a play on lemon custard. It got Osman's seal of approval so I thought I would share it.
Did you know that My Fitness Pal will calculate nutrition facts for you? As in, upload or type up a recipe and it does the work for you. It is incredible. You can find it online or use it as an app on your phone.
https://www.myfitnesspal.com/
For this treat the crust will run about 8g of carbs and the "custard" about 18g for a total of 26 grams. Not bad!
Lemon Custard
1 package Lemon Pudding (Sugar Free)
1 1/2 cups Skim Milk
1/2 cup Lite Cool Whip (may add more if desired, just adjust carb count)
1-3 lemons (to taste)
Crust
1 1/2 cups Almond Meal Flour
3 tablespoons Butter (melted)
1 1/2 tablespoons Splenda
4 individual tart dishes or pie pan
To make crust, preheat oven to 350 degrees. In a mixing bowl combine almond meal, Splenda and melted butter. Spoon into tart dishes. Press down with a fork until spread evenly. Place in oven for 10-15 minutes or until crust is golden brown. Allow tart dishes to cool before putting in custard mixture.
To make filling, place 1 package of lemon pudding in mixing bowl, add in milk. Mix for 2 minutes until mixture firms up. Squeeze in lemon juice. I used 2 1/2 lemons of our desert. Mix. Fold in cool whip.
Once tart dishes have cooled, add mixture to tart dishes. Chill for at least 2 hours or overnight if possible. Serve with lite cool whip. Note, this will increase carb count. Enjoy!
I'll be taking it 1 Drop at a Time while enjoying this treat on our patio.
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