These make a great breakfast or part of a packed lunch. Recipe is from "EnLITEned Kosher Cooking" by Nechama Cohen. Nutrition Facts Serving size: (custard cup) 1 (approx. oz) 3.5 (g) 100 Calories 90 Protein (g) 7.4 Carbs (g) 4 Fat (g) 3.2 Sat. Fat (g) 2.4 Cholesterol (mg) 180 Sodium (mg) 160 Calcium (mg) 105 Fiber (g) 0 Exchanges: Milk protein 1

Ingredients

eggs↗2
cup low-fat milk or 3/4 cup light low-carb soymilk↗3⁄4
cup water↗1⁄4
cup 3-5% soft white cheese (Gvina Levana) or 3/4 cup Quark, well-drained↗3⁄4
cup farmer cheese↗1⁄4
sugar substitute equal to 3/4 cup sugar
teaspoon vanilla extract↗1
cinnamon↗

Step-by-step instructions

1
Combine all ingredients except cinnamon in a blender until almost smooth.
2
Pour into 6 (6-ounce) custard cups. Sprinkle with cinnamon. Place in a baking pan. Pour hot water into the pan, so that it reaches 1 inch up the sides of the custard cups. Bake at 350F for 35 minutes. To remove, dip cups in hot water for a few seconds. Loosen with the tip of a knife and invert onto a plate.

Source: food.com

Original recipe ↗

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