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Sweet potato custard
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Sweet potatoes and bananas make this low-fat custard a dessert-lovers' delight!

Servings: 6


-1 cup sweet potato, cooked, mashed

-1/2 cup banana, mashed

-1 cup evaporated skim milk

-2 tablespoons brown sugar, packed

-2 egg yolks, beaten (or 1/3 cup egg substitute)

-1/2 teaspoon salt

-1/4 cup raisins

-1 tablespoon sugar or (or 1 tablespoon Splenda sugar substitute)

-1 teaspoon ground cinnamon

-nonstick cooking spray


-Preheat oven to 325 degrees farenheit

-Spray a 1-quart casserole with non-stick cooking spray

-In a medium bowl, stir together sweet potato and banana; add skim milk, blending well

-Add brown sugar, egg yolks or egg substitute, and salt; mix thoroughly

-Pour mixture in the prepared casserole dish

-Combine raisins, sugar or sugar substitute, and cinnamon; sprinkle over top of sweet potato mixture

-Bake 40 to 45 minutes, or until knife inserted near the center comes out clan

Nutrition per serving:

124 cal.; 1.5 g. fat; 0.6 g. sat. fat; 65 mg. cholesterol; 260 mg. sodium; 24 g. carbs; 1.4 g. fiber; 4.7 g. protein


Image credit: Rachael Ray magazine

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