Coconut Custard:
-16oz eggbeaters Whites Only( or crack your owns egg whites to = 16oz)
-3/4 cup lite coconut milk
-tsp vanilla extract
-tsp cinnamon
-1/2 cup unsweet coconut flakes
-unsweet applesauce(optional)
Preheat oven to 350. Pour eggs, milk, vanilla and cinnamon in a blender and blend well. Spray or coat an 8x8 glass dish and pour in egg mixture and sprinkle with coconut. Bake for about 25 to 30 minutes until no longer runny. Cool completely, cut into squares and keep in the fridge.
I used to top with agave but now really love it cold, topped with a little applesause for sweetness. It's not very sweet but quite satisfyting. It is also good warm. It's great when you'r running out the door and need something quick.

Pumpkin Custard:
-16oz eggbeaters Whites Only (or crack your own egg whites to =16oz)
-1/2 can pumpkin(not pie filling)
-tsp pumpkin pie spice( or cinnamon, nutmeg, etc)
-tsp vanilla extract
-1/2 cup lite coconut milk
-unsweet applesauce(optional)
Preheat oven to 350. Pour eggs, pumpkin, spice and everything nice. LOL... I mean eggs, pumpkin, spice, vanilla & milk in a blender and blend well. Spray or coat an 8x8 glass dish and pour in the egg mixture. Bake for about 25 to 30 minutes until no longer runny. Cool completely and cut into square and keep in the fridge.
I used to top with agave nut now really love it cold topped with a little applesauce for sweetness. It's not very sweet but quite satisfying. It's also good warmed up. Enjoy :)