2 cups heavy cream
3/4 cup granulated Splenda
1 T. vanilla
1/2 t. salt
sprinkle of nutmeg
Preheat oven to 425. Mix eggs in bowl until foamy. Add Splenda, cream, salt and vanilla. Mix well. Spray a glass pie plate with PAM then pour the custard in the pie plate. Sprinkle nutmeg on top of pie. Put pie on the top rack of the oven, also add a cake pan of water to the bottom rack of the oven – this helps the custard stay moist and fluffy. Cook pie at 425 for 10 minutes, then reduce oven to 325 and cook another 30 minutes. Pie is done when a knife inserted comes out clean. Let cool and and enjoy!!
8 Servings –> Total Carbohydrates 4.8 g Fiber 0 g Total Net Carbs 4.8 g
Andreia Mesquita / Director – Nutrition & Dietetics