Note: if you are a gourmet, or simply have refined tastes in food, or have no interest in reducing your daily intake of calories or fat, or do have an interest in reducing your daily intake of TradeMarksTM, or just don't like custard, then don't read this. Otherwise, feel free. The worst it can do is kill you.

Not Half Bad Custard
(by Admiral Jota)

1 cup Egg BeatersTM
1/2 cup SplendaTM
2 tbsp vanilla
1/4 tsp salt
3 cups fat-free Simply SmartTM milk
nutmeg or cinnamon to taste
fat-free non-stick cooking spray (e.g., PamTM)
1 double boiler
1 large pot
1 large mixing bowl
1 wire whisk (or other stirring apparatus)
10 custard cups (4 oz. each) (if you use a different size cup, recalculate the calories and points per serving based on the totals at the end)
1 large baking pan (at least as deep as your custard cups are tall)
1 wire cooling rack

Step 1: Pre-heat oven to 350 degrees F. Spray inside of custard cups with non-stick spray. Begin heating milk in top of double boiler. Fill large pot with water set it to simmer.
Step 2: Put Egg BeatersTM, SplendaTM, vanilla and salt together in mixing bowl and beat until dissolved. When milk is very hot, stir it into the mixture.
Step 3: Pour egg mixture into custard cups and sprinkle nutmeg or cinnamon on top. Place cups into baking pan. Pour water from large pot into pan, outside of cups. (Note: make sure the level of the water is as high as the level of the custard in the cups).
Step 4: Bake on center oven rack for 20-30 minutes (begin checking on it after twenty minutes). Custard should be set at the edges but loose inthe center (should jiggle slightly when shaken).
Step 5: Remove cups from water bath and place them on the wire rack to cool until room temperature, then refrigerate for at least two hours.

Total recipe contains 438 calories, 0g fat, 0g fiber.