sticking upright. Leave about 1 inch space at
the top of each dish for the custard.
To make the custard, combine the corn
starch and sugar in a small bowl. Stir in ½ cup
of the milk to make a slurry. Heat the remain
ing milk in a heavy saucepan over medium-high
until small bubbles form around the edge or a
skin starts forming on the top. Add the slurry
and vanilla, stirring constantly while it comes
to a boil. Remove the pan from the heat, allow
to cool slightly, and gently stir in the egg substi
tute. Pour the custard evenly over the berry
mixture in each dish and chill 2 hours or more
until set. Garnish with a mint sprig or an edible
flower, such as a pansy or violet, if you wish.
Per serving : 204 calories, 2 g fat, 1 g saturated fat
(4% calories from saturated fat), 41 g carbohydrate,
9 g protein, 3 g dietary fiber, 98 mg sodium. Ex-
changes: 2 ½ Carbohydrate, ½ Lean Meat
STRAWBERRY BANANA
FRUIT LEATHER
Here’s a way to create a healthy snack for the
entire family that avoids the sometimes huge
sugar content of commercial leathers.
SERVES 8
3 cups strawberries
1 ripe banana
2 tablespoons frozen orange juice concentrate
2 tablespoons honey
1 teaspoon freshly squeezed lemon juice
Line a 12×17×1-inch baking pan with plastic
wrap.
Whiz the strawberries, banana, orange juice
concentrate, honey, and lemon juice in a blender
until very smooth. You can do this in batches if
need be. You should have 2 cups of puree.
Preheat the oven to 140ºF.
Pour the puree into the prepared pan and
spread with a spatula, making the edges thicker
than the middle. Bake with the oven door
slightly open for about 6 hours or until just
barely sticky. Cool, roll the long way, and cut
into 8 2-inch pieces. Store in the fridge for up
to a week—but your kids will probably eat it
before the week is through.Per serving : 71 calories, 0 g fat, 0 g saturated fat, 18 g
carbohydrate, 1 g protein, 2 g dietary fiber, 2 mg so
dium. Exchanges: 1 FruitSTRAWBERRY • 247