CHILLED ESPRESSO CUSTARD

1 1/2 cups 1-percent milk
2 eggs, beaten
3 tablespoons sucralose (Splenda)
2 teaspoons espresso powder or instant decaffeinated coffee
1 teaspoon vanilla
Ground cinnamon (for garnish)
Lemon twists (for garnish)

In a medium bowl, whisk together milk, eggs, sucralose, espresso powder and vanilla until well-blended. Pour into four 6-ounce custard cups or ramekins; place in a 10-inch skillet.

Fill the skillet with water to 1/2 inch from the tops of the custard cups.

Bring the water to a boil over high heat. Reduce the heat to low, cover, and simmer for 10 minutes.

Remove the cups from the skillet, cover with plastic wrap touching the surface of the custard, and refrigerate for 3 hours or until chilled.

Garnish with cinnamon and lemon twists.

Servings: 4

PER SERVING: 107 calories; 3.5g fat (29 percent calories from fat); 1g saturated fat; 109mg cholesterol; 6g protein; 12g carbohydrate; no fiber; 82mg sodium.

Adapted from source: The South Beach Diet Cookbook by Arthur Agatston