Fat Free Flan (Pudim de Leite)

-




Normally an entire flan is about 3490 calories making each slice about 218 calories.But this healthier one is about 2750 calories for the whole thing and about 172 calories per slice. We managed to knock out about 700+  calories and still keep the same great taste just by using healthier ingredients.





This version is:
2750 calories
0 fat
15mg cholesterol
586g carbohydrate

Per slice / 16 slices
172 calories
0g fat
Less than 1mg cholesterol
37g carbohydrate
Not bad hummm
Using these items below
Vs
Regular Flan
3490 calories
95g fat
1100mg cholesterol
521g carbohydrate

Per slice/ 16 slices
218 calories
6g fat
69mg cholesterol
33g carbohydrate

Check out the amount of Cholesterol

This recipe makes a double batch for the flan to be bigger. But you can do half the recipe if you would like. It will just be smaller.

I used:
*2 cans fat -free sweetened condensed milk 
*2 cans fat free lactose free milk
*1 cup egg beaters (equivalent to 4 eggs)
*3 tbsp caramel (smucker's toppings)

Blend all ingredients (except for the caramel) together in a blender for about 20sec. Mix with a spoon, then blend for like a minute.
Spray a bundt form pan with PAM spray, then add the caramel. Over the caramel, pour the milk mix. Cover with aluminum foil tightly and bake in oven on 350*F in baño Maria for an hour.

Let cool for an hour or two.
Flip over and enjoy!


This recipe was actually done and given to me by my sister Elsie, she came up with this idea to find a way to make an equally delicious Flan but with few calories and less guilt whilst eating it. She is such a smarty and a great baker may I add. thanks sis for this amazing recipe. Your the best… By the way for those of you who might not know she also has a blog but hers is about dating the right way… those of you in a relationship or in need of finding the right one should definitely check out her blog. Its amazing. I'm married already and still read it because she makes some interesting points.




For the full fatty version click here:



Comments

  1. Elsie Da SilvaApril 6, 2014 at 11:31 AM

    No problem sis.
    Hugs and kisses

    ReplyDelete
  2. UnknownSeptember 3, 2014 at 2:23 PM

    Delicious I need a sweet desert like that

    ReplyDelete
  3. Triana !September 9, 2014 at 9:07 PM

    Such a great dessert!!! Now i can do it on my own yay! Cant wait to this recepie!!

    ReplyDelete
  4. UnknownSeptember 9, 2014 at 9:44 PM

    Such a great dessert!!! Now i can do it on my own yay! Cant wait to this recepie!!

    ReplyDelete
  5. UnknownSeptember 12, 2014 at 3:55 PM

    I wanted to ask, how long do you leave the flan in for?? How do i know it's ready :D

    ReplyDelete
  6. Elise JacksonSeptember 14, 2014 at 10:00 PM

    Hi Triana, sorry for taking long to reply. You just cook it in the oven for 1 hour and then remove from the oven and let cool for 1 hour before refrigerating for a few hours. Tastes best when served cold. Hope that helps : - )

    ReplyDelete

Post a Comment

Popular posts from this blog

Do you get a white ooze when cooking Salmon?

-
Image
Does your salmon often look like this when you cook it? Tried baking, frying, poaching it but this stuff keeps coming out? Quick tip: when cooking salmon it is common for a white sort of cream to come oozing out all around the fish. Though it does not affect the taste. It can be found to be annoying and not pretty. But I found the trick to solving this problem, it happens because salmon is an oily fish, there are many oils within the fish itself. When cooking all of these oils come out in the form of this white ooze, normally from my own experience, when this happens the fish tends to become dry. Because now all of that moisture and oils meant to keep the fish succulent and juicy was just taken out. I found a solution to this problem. To keep all the oils locked in, you need to dry out the surface of the fish.  Before seasoning drizzle a little bit of vinegar on the fish and rub it in well. Continue your seasoning process. You will see that your problem will be resolved. ...
Read more

Cuscus from CaboVerde

-
Image
Mommy Grandma Here is my beautiful mother and my grandmother both of whom I love dearly. Oh, yes. And look at my darling twin sister. My mirror, my look alike. which one am I? Do you know? Well my mom and grandma were  both born in Furna - Brava, Cape Verde also known for its portuguese name as CaboVerde. A portuguese speaking Island off of the coast of West Africa. Me in CapeVerde In CapeVerde just like in any other Country there are many traditional dishes such as 2 of the main ones. Cuscus - a breakfast bread and Cachupa- a heavy soup for lunch. These are 2 of my favorite Capeverdian foods along with others such as funginho, gigacida, and the list goes on. Cuscus is a breakfast food. For those of you who don't know what it is, its similar to a corn muffin or a corn type of bread. It is made fresh and eaten whilst hot off of the stove spread with loads of butter to melt nicely on top. I love eating this with my favorite rasberry tea. Some of you might hate i...
Read more

How do I make hominy corn porridge?

-
Image
Ingredients 2 cups hominy corn 1/2 cup evaporated milk 1 1/2 cups coconut milk 1/2 cup water 3/4 cup condensed milk 1/2 cup cornstarch 1/2 tsp nutmeg 2 tsp vanilla extract pinch salt How to make it: Soak hominy corn in water for a few hours or preferably overnight (If you are making this in a rush and don't have time to presoak your hominy corn. No problem it will just take a little longer to cook because soaking softens the corn.) Put your hominy corn in a pot with about 2 1/2 to 3 cups water and boil on medium high heat for about 30 minutes or until they are very soft that you can cut it with a knife or poke it with a fork. and the water is nearly gone Lower your heat to medium low and take half of your coconut milk and mix in the cornstarch to it until smooth. Put that in the pot as well as the rest of your coconut milk. It will automatically thicken your hominy corn mixture now add in nutmeg, vanilla evaporated milk and condensed milk. Bring to a light boil and...
Read more