Easy, Healthy, Coffee Cream

As most of you know, I have been doing the Dukan Diet for just over a month now.  I have lost close to 20 pounds and feel great! My 6 pack abs are actually starting to be visible again, thank god! I had never done a diet before this one because I just never saw the need nor had the motivation.  However, once I put on 20 pounds this past year and started to lose my skinny girl figure, I got desperate! No matter how much I ran or worked out, my weight just seemed to stay the same.  My normal diet prior to this one was also already pretty healthy.  I mean, I of course would indulge in my chocolate a bit, but it's not like I ate fried foods, loads of carbs, and tons of ice cream every day either.  Since I was stumped, I turned to the Dukan Diet.  Within the first 4 days I had lost 5 pounds!! Although it is hard at first, this diet is amazing! It gets your weight loss moving, but also helps you progress back into eating more normally again while maintaining the weight loss!  To learn about the diet and the attack phase, click here.  For more information on my time during the cruise phase and what I ate, click here.

Now, with that being said, I am getting ready to move on in my diet and slowly start adding in carbs again. However, this diet has taught me many useful and healthy tips that I will continue to live by, including how to have a healthy dessert! This coffee cream has gotten me through all of my dessert cravings!  It is so yummy that I was shocked to realize how simple and healthy it was.  My sweet tooth was definitely pleased the first time I ate this.

 Coffee Cream

Ingredients:
-3 egg yolks
-1/8 teaspoon cornstarch
-1 cup non-fat milk
-1 teaspoon instant coffee (or cocoa powder if you prefer a chocolate cream)
-Splenda or other sweetener to taste

Directions:
Pour the milk and coffee flavoring into a small saucepan and scald, do not boil. Meanwhile, in a separate bowl, whisk the egg yolks and cornstarch together.  I like to reserve the unused egg whites and use them later on to make omelets, meringues, macarons, etc... Whatever you desire!

Once the milk and coffee mixture is ready, slowly pour it into the egg yolk mixture, stirring constantly so as to make sure the egg yolks do not cook.  Once all of the ingredients are combined, return the mixture back to the saucepan, and stir continuously over low heat for 4-5 minutes (or until it thickens and coats the back of a wooden spoon).

Once the mixture has thickened, remove from heat immediately and pour into cups or ramekins.  Stir in sweetener to desired taste.  Let the coffee cream sit out for a few minutes to cool, but then wrap tightly and refrigerate for at least 3 hours.

Enjoy! Pin It