Yield: 6 servings

This recipe makes a great breakfast or packed lunch.


  • 2 eggs
  • 3/4 cup low-fat milk or light low-carb soy milk
  • 1/4 cup water
  • 3/4 cup 3-5% soft white cheese, well-drained
  • 1/4 cup farmer cheese
  • sugar substitute equal to 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • cinnamon


Combine all ingredients except cinnamon in a blender until almost smooth.

Pour into 6 (6-ounce) custard cups. Sprinkle with cinnamon. Place in a baking pan. Pour hot water into the pan, so that it reaches 1 inch up the sides of the custard cups. Bake at 350F for 35 minutes. To remove, dip cups in hot water for a few seconds. Loosen with the tip of a knife and invert onto a plate.

Garnish: fresh fruit

Nutrition Facts Serving size: (custard cup) 1 (approx. oz) 3.5 (g) 100 Calories 90 Protein (g) 7.4 Carbs (g) 4 Fat (g) 3.2 Sat. Fat (g) 2.4 Cholesterol (mg) 180 Sodium (mg) 160 Calcium (mg) 105 Fiber (g) 0 Exchanges: Milk protein 1