Sweet Potato Custard
Prep time, does not include refrigeration time.
·prep time, does not include refrigeration time
4 mediumsweet potatoes (6 oz. each)
2 Tbsplight brown sugar (packed)*
1/4 corange juice, fresh or from concentrate
4 tspfresh lemon juice
3/4 cplain low-fat yogurt
·*diabetics use a brown sugar substitute, if needed
How to Make Sweet Potato Custard
- Preheat oven to 400°F. Bake potatoes, until soft, about 45 minutes. Cool completely.
- Remove potato pulp from skin, and place in a medium bowl. Add sugar and juices. Beat with electric mixer or whisk, until sugar is dissolved and potatoes are light. Fold in yogurt.
- Transfer mixture to custard cups. Refrigerate, until cold, 1 hour. Makes 4 servings.
Nutrition: 189 cal, 4.4 g fat (.5 g sat), 3 mg chol, 50 mg sod, 3.7 g fiber.