Carrot Custard (as a Breakfast)

Being an obsessive calorie counter (not that I don't go way over the mark where my calorie needs are from time to time - and I always know HOW MUCH OVER I have gone!), I don't give myself much variety in my overall diet. It's difficult to constantly look up the calories in foods when you're planning out menus for the next day. I do this on a daily basis, and, with all the other stuff I have to do on top of counting calories and planning menus in advance, I rely upon foods that I already know the calorie content of most of the time.

With that in mind, I've come up with something that I've found hits the spot for a good low-carb breakfast that involves NO CEREAL or grains, just the carbs naturally found in carrots.

Ingredients:
18 medium baby carrots (2 servings of carrots)
2 tbsp fat-free half-n-half
2 tsp cinnamon
1 tsp ground cloves
1 tsp ground ginger
3 to 4 packets of Splenda (no calorie sweetener)
1/2 cup Egg Beaters

Cook the carrots until done; drain all but about a tablespoon of water out of the pot. Puree the carrots in a food processor until smooth and pour into a small mixing bowl. Add all the other ingredients and mix well. Put into a small microwavable glass dish; microwave on high for about 6 to 7 minutes or until fluffy. Remove, stir and let stand until cooled before eating.

I've found that letting it sit overnight to cool completely makes it really good. I also top mine with a half a tablespoon of ground flax seed and one packet of Splenda with a little extra cinnamon. It's to die for, and makes a very filling breakfast. (I had it this morning!)