Low Carb Strawberry Custard

2 cups heavy cream
4 each egg yolk
1 teaspoon vanilla extract
8 packets artificial sweetener
1/2 cup strawberries — diced
1 teaspoon lemon extract — optional -brings out the fresh flavor
2 packets artificial sweetener
2 tablespoons sugar free strawberry syrup — optional -use if available and omit extra 2 pkts sweetener

How to Prepare:
Sprinkle diced strawberries with 2 pkts sweetener (or strawberry syrup) and toss gently. Let sit while you proceed.

Put the remaining ingredients in a blender and blend yolks well. Pour into a saucepan and heat over med/low heat, stiring constantly, until it comes to a simmer.

Simmer, stiring, for 4 minutes or until it thickens. Remove from heat and gently stir in strawberries and any liquid that has accumulated with them. Serve warm or cold. This makes about 6 decent sized servings.

NOTES : Counts for strawberry syrup not included in totals.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.