South Beach Chilled Espresso Custard Food

CHILLED ESPRESSO CUSTARD

Steps:

• Whisk the milk, eggs, sugar substitute, espresso powder or coffee, and vanilla extract until well-blended.
• Pour into four 6-ounce custard cups or ramekins and place in a 10" skillet.
• Fill the skillet with water to 1/2" 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 pudding, and refrigerate for 3 hours, or until chilled.
• Garnish with the cinnamon and lemon twists.

COFFEE PANNA COTTA (SOUTH BEACH DIET PHASE 2)

Steps:

• Lightly coat 4 (6 ounce) custard cups with cooking spray.
• Line a strainer with paper towels and set over a large bowl. Put yogurt into the strainer and let sit for 15 to 20 minutes, or until slightly thickened.
• Meanwhile, in a small saucepan, sprinkle gelatin over half and half; let stand for 10 minutes. Bring to a gentle simmer over medium low heat and cook, whisking constantly, until gelatin dissolves. Add sugar substitute, coffee powder, and vanilla; continue whisking until sugar substitute dissolves. Remove from heat.
• Using a rubber spatula, scrape yogurt into a large bowl. Immediately add half and half mixture and stir well to combine.
• Divde mixture evenly among prepared custard cups. Cover and chill at least 4 hours or overnight. Serve chilled.