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Barley's Last Stand Custard

Barley’s Last Stand Custard

Yields 4 (1/2 cup portions) servings

Ingredients

3/4 cup fat-free milk

1/2 cup egg substitute

2 tablespoons sugar

1 teaspoon vanilla

1-1/2 cups cooked Quick or Medium Quaker® Barley

2 tablespoons caramel ice cream topping

1 tablespoon chopped nuts

Instructions

  1. Heat oven to 350° F. Spray 1-qt. baking dish with no-stick cooking spray.
  2. In medium saucepan cook milk, egg substitute, sugar and vanilla over low heat, stirring constantly until thickened. Combine egg mixture and barley in prepared baking dish. Bake 10 to 15 minutes or until knife inserted in center comes out clean. Cool about 10 minutes.
  3. Gently spread caramel topping over custard; top with nuts. Serve warm. Garnish with sliced fruit, if desired.

Serving Size: 1/2 cup

Nutrition Information Per Serving

Calories: 350 

Total Fat: 3.5 grams

Saturated Fat: 1 grams

Cholesterol: 5 mg

Sodium: 95 mg

Total Carbohydrates: 72 grams

Dietary Fiber: 8 grams

Protein: 13 grams