Sugar-free, Low Carb Vanilla Custard Sauce

Note from Cheri: This recipe was given to us by our friend April S. Fields, author of the fabulous book 101 Low-Carb & Sugar-free Dessert Recipes. This recipe is part of an article April did for us about the high cost of low carb dieting. Click here for the full article, more great recipes and money saving tips from April. April likes to use this sauce on her Low Carb Brown Betty, click here for that recipe. Click here for lots more low carb recipes!

1 cup heavy whipping cream 1 vanilla bean, split lengthwise (or 1/2 teaspoon vanilla extract) 2 large egg yolks 1/2 cup powdered Maltitol 1/8 teaspoon Stevia (optional)

Makes 6 Servings Place whipping cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Bring cream to simmer. Whisk egg yolks and Maltitol (& Stevia) in medium metal bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and finger leaves path when drawn across back of spoon, about 4 minutes (do not boil). Remove vanilla pod. Cover and refrigerate custard sauce until cold, about 3 hours. (Can be prepared 1 day ahead. Keep refrigerated.) To use vanilla extract instead of the bean add 1/2 teaspoon vanilla to the mixture after removing from heat. Total Effective Carbs per entire recipe: 8 ECC Per serving = 1.33 Need Low Carb Chocolate? Ross, low carb Belgian Chocolate tastes as good as the full-sugar equivalent -- depending on the flavor only 1-3 effective carb grams per bar. Click here for more info or to order.