This recipe came from the bariatric people when I had surgery. I am very impressed with it.
Ingredients:
4 eggs
½ c Splenda
1 ½ tsp vanilla
1/4 tsp salt
3 c hot milk
Directions:
Beat eggs, Splenda, vanilla and salt until well blended.
Stir in 3 cups of very hot milk slowly. Pour in custard cups and put them in large pan filled half full of water. Sprinkle cinnamon on top.
Bake until set approx. 30 minutes.
6 servings 90 calories 8.5 grams protein each.