I’ve been inadvertently on a blogging break. It’s been a week since I’ve posted, which for me feels more like a year. I can’t tell you how much I missed my little blog! It’s nice when you take a break from something you love and it makes you realize just how important it is to you. Kind of like when I feel like a need a break from my kids but the second I’m out the door I wish I was home with them again.
No, really…that happens ;-)
I’ve been busy working on recipe development for some big companies that I’m really, really excited to be working with. Ultimately, some of these recipes will be shared here as regular ol’ blog posts so technically I was still around, just behind the scenes. Deadlines were approaching and I really needed to give my full attention to these projects. Then the stomach flu was rampant through our household, the Hubs was out of town and my days were much shorter than normal. So it’s been an interesting week and one that I’m not entirely sad to see pass.
In the middle of it all, I did make us this relatively healthy dessert for a fun treat mid-week. And I have to say that I was pleasantly surprised at how well it turned out. I love that it’s lactose-free and uses yogurt as a main ingredient. And at just 4 grams of fat per serving it’s a treat that won’t break the scale.
You can make this using whole milk and “regular” yogurt if that’s what you prefer. I do like the silkiness that the soy milk adds, however. And I love that folks who are lactose-intolerant can enjoy flan again (one of my favorite desserts)!
Prep Time: 20 Min
Start to Finish: 3 Hr 20 Min
- 1 cup sugar
- 4 eggs
- 1 1/2 cups original-flavored soymilk
- 2 containers (6 oz each) Yoplait® Lactose Free strawberry yogurt
- Fresh strawberry slices
1. Heat oven to 350°F. In 10-inch skillet, cook sugar over medium-high heat, stirring frequently, until melted and light caramel color. Pour into 8 (6-oz) custard cups. Place on cooling rack to cool.
2. Meanwhile, in medium bowl, beat eggs with whisk until well blended. Stir in soymilk and yogurt. Pour over sugar mixture in custard cups. Place in two 13×9-inch pans. Carefully pour very hot water into each pan until halfway up sides of custard cups.
3. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Carefully remove cups from water. Cool 30 minutes. Cover and refrigerate 2 to 3 hours. To unmold, run knife around edge of custard cup to loosen; turn upside down onto serving plate. Top with strawberries.
1 Serving: Calories 210 (Calories from Fat 35); Total Fat 4g; Cholesterol 95mg; Sodium 80mg; Potassium 160mg; Total Carbohydrate 38g (Dietary Fiber 0g); Protein 6g
% Daily Value: Vitamin A 8%; Vitamin C 6%; Calcium 20%; Iron 6%; Vitamin D 30%
Exchanges: 1 Starch, 1 1/2 Other Carbohydrate, 1/2 Medium-Fat Meat
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.