2 bags Skinny Dip Macaroni
, or any shape
1 egg, lightly beaten
1/2 cup cream
1/2 cup water
1/4 cup light sour cream
5 tablespoons granulated Splenda
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
Preheat oven to 350 F. Coat 4 6-oz ramekins
with cooking spray and place in a 9x9" baking pan. Heat a kettle of water to simmer. Drain and rinse noodles in a strainer. Dab with paper towels to dry well. Cut into small pieces then spoon evenly into the ramekins. Whisk together
egg, Splenda, cinnamon and salt in a small bowl. Mix cream, water and vanilla in a saucepan and bring to a simmer. Don't boil. Slowly add 3 tablespoons of cream mixture to the egg whisking constantly. Slow whisk in the remaining cream. Divide evenly among the ramekins.
Pour hot water into the baking pan half way up the ramekins. Bake 15-20 minutes or until just set. Dust with cinnamon and eat hot or cold for a low carb dessert or breakfast. Also try our White Chocolate Rice Pudding
Calories: 84.....Carbs: 4 grams.....Protein: 3 grams.
Fat: 6 grams.....Fiber: 0 grams WW Points Plus: 2