Place milk in 1 quart glass measure. Microwave at High for 3 minutes. Combine sugar and egg yolks in a Medium bowl; stir with a whisk. Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to glass measure. Microwave at High for 2 1/2 minutes, stirring after 1 1/2 minute.Stir in vanila. Cover; cool to room temperature. Serve over angel food cake. Yield: 8 servings. (Serving size- 1 slice cake with 1/4 cup sauce.) Per serving; 228 calories, 15% CFF, Fat, 3.7 grams, Cholesterol 113 mg. MC formatting by email@example.com ICQ #12099523 Recipe by: Cooking Light Magazine, Nov/Dec 96 p. 169 Posted to MC-Recipe Digest by Roberta Banghart
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|Serving Size: 1 Serving (130g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 325 (64%)|
|Amt Per Serving||% DV|
|Total Fat 36.1g||48 %|
|Saturated Fat 13g||65 %|
|Monounsaturated Fat 16g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 1678.2mg||516 %|
|Sodium 65.4mg||2 %|
|Potassium 150.9mg||4 %|
|Total Carbohydrate 23.8g||7 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 23.8g|
|Protein 21.6g||31 %|
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Calories per serving: 508
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