| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Desserts, Healthwise, Bobbie – no |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
2% low-fat milk |
| 1/4 |
c |
Sugar |
| 4 |
lg |
Egg yolks |
| 1 |
tb |
Vanilla extract |
| 8 |
sl |
(2 oz.) angel food cake |
INSTRUCTIONS
Place milk in 1 quart glass measure. Microwave at High for 3 minutes.
Combine sugar and egg yolks in a Medium bowl; stir with a whisk. Gradually
add hot milk to egg mixture, stirring constantly with a whisk. Return milk
mixture to glass measure. Microwave at High for 2 1/2 minutes, stirring
after 1 1/2 minute.Stir in vanila. Cover; cool to room temperature. Serve
over angel food cake. Yield: 8 servings. (Serving size- 1 slice cake with
1/4 cup sauce.) Per serving; 228 calories, 15% CFF, Fat, 3.7 grams,
Cholesterol 113 mg. MC formatting by bobbi744@acd.net ICQ #12099523
Recipe by: Cooking Light Magazine, Nov/Dec '96 p. 169
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@acd.net> on May
14, 1998
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