1 Serving (1 Serving)Calories 210(Calories from Fat 35),Total Fat 4g(Saturated Fat 1g,Trans Fat 0g),Cholesterol 95mg;Sodium 80mg;Total Carbohydrate 38g(Dietary Fiber 0g,Sugars 34g),Protein 6g;Percent Daily Value*:Vitamin A 8 %;Vitamin C 6 %;Calcium 20 %;Iron 6 %;Exchanges:1 Starch;0 Fruit;1 1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;0 Fat;Carbohydrate Choices:2 1/2;*Percent Daily Values are based on a 2,000 calorie diet.
- 1 Cup sugar
- 4 eggs
- 1 1/2 Cup original-flavored soymilk
- 2 containers (6 oz each) Yoplait Lactose Free strawberry yogurt
- Fresh strawberry slices
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.
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 13x9-inch pans. Carefully pour very hot water into each pan until halfway up sides of custard cups.
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.