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Cappuccino Creme Cappuccino Creme

8 ounces egg substitute
1/2 cup sugar
3 tablespoons instant espresso powder
3 tablespoons cornstarch
2 cups skim milk
cinnamon, (optional)

Pour liquid egg substitute into small bowl; set aside. In medium saucepan, combine sugar, instant espresso or coffee and cornstarch. Slowly whisk in milk. Cook over medium heat stirring constantly, until mixture boils; boil and stir 1 minute. Slowly whisk 1/2 cup of coffee mixture into egg product, then slowly whisk egg mixture back into coffee mixture, stirring constantly. Cook over low heat, stirring constantly, 1 minute. Pour into six 6-ounce serving cups. Refrigerate at least 2 hours. Serve with whipped non-dairy topping and cinnamon if desired.

Nutrition Facts Amount Per Serving: Calories 131 - Calories from Fat 1 Percent Total Calories From: Fat 1%, Protein 19%, Carbohydrate 80% Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 1mg, Sodium 94mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 203 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

Submitted by Tae Bo Master

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