• 4 cups 1 % milk, I used skim
• 4 eggs (large) beaten with fork
• 1/2 cup Splenda
• 1 tsp vanilla (other flavors are also good)
• dash of fresh grated nutmeg is really good also.

In a large glass mixing bowl (measuring cup) scald milk (do not boil) in Microwave about 3 or 4 min. While heating milk, beat eggs with fork till well beaten. Pour a small amount of hot milk into the beaten eggs a little at a time (temper), then pour the eggs into the hot milk while whisking together. Add Splenda and the vanilla.

Place the ramicans in the pan,9 x 13 to place ramicans (any pan large enough to hold ramicans and ho****er)
1 quart ho****er to pour into pan with the ramicans
place coconut or other goodies into the ramicans, then pour the hot mixture into the cups.
place the pan into the pre-heated oven and pour the quart of ho****er into the pan with the ramicans.
Bake 25 min. at 325* in Convection oven... bake about 10 min. more in conventional oven. OR UNTIL knife inserted in the custard comes out clean. When fully cooked place custards in refrigerated until cold. Enjoy!

Great with ALL types of meat...

• 1 cup Plain Greek yogurt
• 1 medium cucumber, peeled, grated on medium hole box grater, and squeezed of water
• 2 tablespoons fresh dill, chopped
• juice of 1/2 lemon
• 1 garlic clove, mashed

Salt and freshly cracked black pepper
Mix together the yogurt, cucumber, dill, lemon, and garlic – season with salt and pepper to taste. Spoon over grilled lamb, chicken or salmon and pork

Serves 4

• 1 Medium Spaghetti Squash

• 4 Tablespoons Olive Oil, Divide
• 3 Spicy or Mild Italian Turkey Sausage Links, Meat Removed From Casing
• 3 Cloves Garlic, Peeled & Thinly Slice
• 1/2 Cup White Win
• 1 Pint Cherry Tomato
• Salt & Pepper
• 1/2 Cup Finely Chopped Fresh Herbs (Chives, Basil, Parsley)

Directions:

Preheat oven to 375 degrees F.
Toss the tomatoes with two tablespoons of olive oil, and place in a casserole dish in the oven.
Cut the squash down the middle lengthwise, and scoop out the seeds and loose strands of flesh.
Lightly oil a baking sheet, and place the squash cut side down on the pan.
Cook the squash until it is fork tender, about 35 to 40 minutes.
In a frying pan, heat the remaining two tablespoons olive oil and cook the turkey sausage meat, breaking it up with two forks as it cooks, until it is lightly browned.
Add the garlic and cook another couple of minutes until it is fragrant.
Add the wine, and cook over medium heat until the wine has reduced by half.
Once the squash has cooked, use a fork to pull the strands away from the shells and place in the pan with the turkey.
Add the roasted tomatoes and fresh chopped herbs, and toss to mix well.
Serve immediately.

You are making a crust first… then a meringue… then the lemon filling… and putting them together and baking. You can also pour two inches of lemon filling into small foil or heatproof glass ramekins, top with meringue and bake without a crust!
 

• 5 eggs, separated (yolks for filling and whites for meringue)
• 1/3 cup cornstarch
• 1 1/2 cups water
• 2/3 cup plus 3 tablespoons Truvia Baking blend(or other sweetener)
• 1/4 teaspoon salt
• 3 tablespoons butter
• 1/2 cup lemon juice
• 1 tablespoon finely grated lemon zest
• 1 (9-inch) pre-baked pie shell

Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.
Whisk egg yolks in medium size mixing bowl and set aside.
Beat reserved egg whites until soft peaks form – gradually add 3 tablespoons Truvia and continue beating until stiff peaks form, approximately 1 to 2 minutes – set aside.
In a medium saucepan, combine cornstarch, water, remaining Truvia, and salt. Whisk to combine. Bring mixture to a boil over medium high heat, stirring frequently. Cook thickened mixture for 2 minutes, stirring constantly. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg and stir until you have added at least half of the mixture. You are doing this to gently heat the egg yolks before adding them to the hot mixture in the pan as if you simply poured them into the pan they would instantly scramble.)
Return warmed egg mixture to saucepan, turn reduce heat to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour hot lemon mixture into pie shell and top with meringue, placing dollops around edges of pie first to seal to the crust – then fill in center – smooth leaving slightly higher in center.
Bake 10 to 12 minutes, until meringue is golden. Remove from oven and cool on a wire rack. Chill for at least 2 hours before slicing.

• 1 1/2 lbs chicken breasts, cut into thin strips
• 1 lb spinach, thawed frozen chopped
• 15 ounces light ricotta cheese
• 3 tablespoons parmesan cheese, grated
• 2 egg whites
• 1/4 teaspoon garlic powder
• 1 pinch ground nutmeg
• 1 1/2 cups marinara sauce, reduced-sodium

Directions:

1 - Preheat the oven to 400 degrees F.
2 - Coat a 8-by-8 baking dish with olive oil spray.
3 - Cook chicken in a skillet until just starting to brown.
4 - Place the spinach in the middle of a clean dishtowel. Fold up the towel over the spinach and wring out as much moisture as possible.
5 - Place the spinach in a large mixing bowl.
6 - Add the ricotta, Parmesan, egg whites, garlic powder and nutmeg. Stir well.
7 - Move spinach mixture to the prepared dish over top of the chicken. With the back of a spoon, spread it out to uniformly fill the dish.
8 - Bake for 20 minutes, or until is hot throughout and the top begins to brown.
9 - Let stand for five minutes to slightly cool.
10- Place the sauce in sauce pan. Heat until warm.
11- Spoon sauce over chicken-spinach-ricotta bake.
12- Serve immediately.

Serves 6 - Protein 37.3 g/Per portion