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Lighten Up For the Holidays

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Triple Berry Custard Cups

(Family Features) - As the holidays approach, so do an abundance of tempting and fat-laden treats and sweets. From open houses and formal dinners to office parties and cookie exchanges, it's easy to overdo it with so much delicious food. And while it all tastes good, it's not always that good for us. But, by making some simple ingredient switches, there's still hope for healthy holiday eating.

"You can enjoy yourself during the holiday season without leaving your diet out in the cold," says Bob Greene, an exercise physiologist, personal trainer to Oprah Winfrey and author of "The Best Life Diet." "With a few smart ingredient choices, you can transform your menu to feature delicious and healthy dishes that will leave guests satisfied. There are so many ways to lighten up favorite recipes!"

For salads and vegetable dishes, Greene recommends going heavy on fresh herbs and infused vinegars, and lighter on the oil, butter and cream. "In baked dishes," says Greene, "try Better'n Eggs egg substitutes and AllWhites liquid egg whites in place of shell eggs to cut calories and fat." Made from real eggs and available in a convenient easy-to-pour package, Better'n Eggs and AllWhites are a fat-free, cholesterol-free and low-calorie alternative to whole eggs.

For a delicious, bite-sized dessert, whip up some Triple Berry Custard Cups. Each individual flaky pie crust holds mixed berries suspended in a decadent, silky custard, which results in a dessert that offers a tantalizing combination of textures and flavors. With only five grams of fat and 101 calories per serving, you can indulge your sweet tooth without the guilt.

For more recipes, visit betterneggs.com.

Triple Berry Custard Cups

Ingredients
  • 1 package (15 ounces) refrigerated 9-inch pie crust with no "partially hydrogenated oil" in the ingredient list
  • 2/3 cup fresh or frozen mixed fruit, cut into 1/4 to 1/2-inch pieces*
  • 1/4 cup Better'n Eggs
  • 1/4 cup fat-free half and half
  • 5 teaspoons sugar
  • 1/4 teaspoon vanilla

Preparation
    1. Heat oven to 400°F. Spray a 24-cup or two 12-cup miniature muffin pans with nonstick cooking spray. Unroll pie crusts. Using a 2 1/2-inch round cookie cutter, cut 12 circles from each pie crust; discard unused dough. Press circles into muffin cups; lightly prick each cup several times with fork.
    2. Bake 5 to 6 minutes or until crusts are puffed and set. Reduce oven temperature to 325°F.
    3. Place a few pieces of fruit in each cup. In small bowl whisk together Better'n Eggs, fat-free half and half, sugar and vanilla until sugar is dissolved.
    4. Carefully pour a small amount of egg mixture into each cup filling to the top edge of crust. Bake 12 to 14 minutes or until custard is almost set. Cool completely; remove from pan. Best served within 3 hours.

Preparation Time
20 minutes

Start to Finish Time
40 minutes

Serves
Makes 12 servings

Notes, Tips & Suggestions
Tip: AllWhites can be used as a substitute for Better'n Eggs.

*Use your favorite fresh berries such as blackberries, strawberries, blueberries or raspberries. If using frozen fruit; thaw and drain completely.

SOURCE: Michael's Foods


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