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LOW FAT

Peaches and Creamy--No Fat

March 03, 1994|DONNA DEANE | TIMES FOOD STYLIST

The flavor of this deceptively rich-tasting nonfat custard is brought out by the tang of the fresh peaches. Great peaches won't come into season until July or so, but you can get Chilean peaches right now in supermarkets--they aren't as good as the summer fruit, but sometimes it's hard to wait.

Nonfat dry milk, along with nonfat milk and nonfat egg substitute make for a silky-smooth custard that contains only a trace of fat.

Cook the custard by putting the baking dish in a second dish filled half-way up the sides with warm water. This gentle method of baking will prevent curdling because the water bath keeps the custard from getting too hot.

Remove the custard from the oven when a knife inserted in the center comes out clean. Take the custard out of the water bath immediately and cool on a rack until just warm. This custard is best when eaten right away--it tends to become watery upon standing.

PEACH CUSTARD

3 peaches, peeled, pitted and sliced

1 teaspoon lemon juice

2 cups nonfat milk

1 cup nonfat egg substitute

1/4 cup nonfat dry milk

1 cup sugar

1 teaspoon vanilla

1/4 teaspoon almond extract

Toss peaches with lemon juice in bowl. Arrange peaches in bottom of 10-inch round baking dish.

Stir together nonfat milk, egg substitute, nonfat dry milk, sugar, vanilla and almond extract in mixing bowl. Pour over peaches in dish.

Place baking dish in pan filled with warm water halfway up sides of baking dish. Bake at 350 degrees about 45 minutes or until knife inserted near center comes out clean. Makes 8 servings.

Each serving contains about:

193 calories; 145 mg sodium; 4 mg cholesterol; trace fat; 39 grams carbohydrates; 10 grams protein; 0.21 gram fiber.

* Food Styling by Donna Deane and Staci Miller

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