Is There a Receipt for Low Calorie Custard?

<P><p><div><p>Lowfat Cappuccino Custard Ingredients: 2 1/3 cups nonfat milk 8 oz liquid egg substitute 1/2 cup sugar 1 Tbsp. instant espresso or coffee powder 1/2 tsp. vanilla 1/8 tsp. ground cinnamon 1 (12-oz.) container fat-free frozen dessert topping 1/2 tsp. cocoa powder Directions: In a small saucepan, heat milk while stirring over medium-high heat until just under a boil. Set aside to cool for 10 minutes. reheat oven to 350F. While milk cools, combine egg substitute, sugar, <a href="https://eohqxebz.lifisher.com/ai-article/is-there-a-receipt-for-low-calorie-custard.html">espresso powder</a>, vanilla and cinnamon in a medium bowl. Gradually stir in scalded milk. Pour into 6 lightly greased (6-ounce) custard cups or ramekins. Set cups in a 139x2-inch pan and fill halfway up sides of pan with hot water. Bake for 35 to 40 minutes or until knife inserted in centers comes out clean. Remove cups from pan; cool to room temperature. Chill until firm, about 2 hours. To serve, loosen edges with knife; invert onto individual plates. Top with whipped topping and lightly sprinkled cocoa if desired. ***ENJOY!!!</p><p><b>1. where can i buy <a href="https://eohqxebz.lifisher.com/ai-article/is-there-a-receipt-for-low-calorie-custard.html">espresso powder</a> for baking?</b></p><p>King Arthur <a href="https://eohqxebz.lifisher.com/ai-article/is-there-a-receipt-for-low-calorie-custard.html">espresso powder</a></p><p><b>2. If a recipe calls for instant <a href="https://eohqxebz.lifisher.com/ai-article/is-there-a-receipt-for-low-calorie-custard.html">espresso powder</a>, what can I substitute using instead?</b></p><p>instant coffee (folgers crystals) you could just use coffee and then reduce the liquid of the recipe</p><p><b>3. What are some easy but yummy recipes for</b></p><p>Mocha Shortbread 1 1/2 cups (195 grams) confectioners (powdered or icing) sugar 3/4 cup (60 grams) unsweetened cocoa powder (I use Dutch-processed) 2 1/4 cups (295 grams) all-purpose flour 3 tablespoons (25 grams) cornstarch (corn flour) 1/2 teaspoon salt 1 1/2 cups (340 grams) unsalted butter, room temperature 1 1/2 teaspoons pure vanilla extract 2 tablespoons (8 grams) instant <a href="https://eohqxebz.lifisher.com/ai-article/is-there-a-receipt-for-low-calorie-custard.html">espresso powder</a> Preheat oven to 325 degrees F (165 degrees C). Lightly butter (or spray with a non stick vegetable spray) a 15 x 10 inch (38 x 25 cm) baking pan. In a small bowl, sift the confectioners sugar with the cocoa powder. In another bowl, sift the flour, cornstarch and salt together. In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth. Add the sugar and cocoa mixture and beat until fully incorporated. Add the vanilla and <a href="https://eohqxebz.lifisher.com/ai-article/is-there-a-receipt-for-low-calorie-custard.html">espresso powder</a> and beat until incorporated. Then add the flour mixture to the butter mixture and beat until the dough just comes together. Spread the dough over the bottom of the prepared pan and gently press the dough, with your fingertips or the back of a spoon, to form an even layer. Then, with a sharp knife, score the top of the shortbread into approximately 3 inch x 1 inch (7 x 2.5 cm) fingers. Bake for 12 to 15 minutes, or until the top is dry and a toothpick inserted in the center comes out clean. Remove from the oven and place on a wire rack to cool. While the shortbread is still warm, re-cut the shortbread into fingers. Cool completely before removing from pan</p><p><b>4. I need some easy chocolate cake recipe?</b></p><p>Ingredients 2 cups cold heavy cream 12 ounces Italian mascarpone cheese 1/2 cup sugar 1/4 cup coffee liqueur, such as Kahlua 2 tablespoons unsweetened cocoa powder, such as Pernigotti 1 teaspoon instant <a href="https://eohqxebz.lifisher.com/ai-article/is-there-a-receipt-for-low-calorie-custard.html">espresso powder</a> 1 teaspoon pure vanilla extract 3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop Shaved semisweet chocolate, for garnish Directions In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, <a href="https://eohqxebz.lifisher.com/ai-article/is-there-a-receipt-for-low-calorie-custard.html">espresso powder</a>, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks. To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight. Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.</p></div></P><P></p></P>