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Chilled Espresso Custard*

1 1/2 cups 1 percent milk
2 eggs, beaten
3 tablespoons sugar substitute
2 teaspoons espresso powder or instant decaffeinated coffee
1 teaspoon vanilla extract
Ground cinnamon, for garnish
Lemon twists, for garnish

In a medium bowl, whisk together the milk, eggs, sugar substitute, espresso powder or coffee, and vanilla extract until well-blended. Pour into four 6-ounce custard cups or ramekins and place in a 10-inch skillet.

Fill the skillet with water to 1/2 inch from the tops of the custard cups. Bring the water to a boil over high heat. Reduce the heat to low, cover, and simmer for 10 minutes. Remove the cups from the skillet, cover with plastic wrap touching the surface of the pudding, and refrigerate for 3 hours, or until chilled. Garnish with the cinnamon and lemon twists.

Makes 4 servings. Per serving: 110 calories, 3.5 total fat (1.5 g sat), 110 mg cholesterol, 13 g carbohydrate, 6 g protein, 0 g fiber, 80 mg sodium

1 1/2 cups 1 percent milk 2 eggs, beaten 3 tablespoons sugar substitute 2 teaspoons espresso powder or instant decaffeinated coffee 1 teaspoon vanilla extract Ground cinnamon, for garnish Lemon twists, for garnish In a medium bowl, whisk together the...