Semolina Custard with Honey Lemon Syrup - Pseudo Galactoburico - Low Calorie

Baked Custard before Syrup is poured over it.

Semolina Custard with Honey Lemon Syrup


Have you ever been to Greece? Have you ever been to the Danforth in Toronto? If you have then you might have been fortunate enough to stumble upon the amazingly delicious pastry "Galactoburico" or "Glalactic Bootie" as my daughter puts it. This is a semolina custard in a Phylo wrap with a honey drizzle. Seriously, this is one of my all time favorites and I was determined to find a way to make it more 'figure friendly'.
All it takes is a little imagination and substituting a few ingredients to create a similar sweet treat with less fat and way fewer calories.

Ingredients...
For the custard...

• 4 Cups (1 Quart) Skim (fat free) Milk
• 1/2 Cup Durham Semolina
• 1/2 Cup Splenda Sugar Substitute
• 1 Teaspoon Vanilla Extract
• 2 Tablespoons Margarine
• 3 well beaten Eggs

For the syrup...

• 1/2 Cup Honey
• 1 1/2 Teaspoons Fresh Lemon Juice
• 1/4 Cup water
• 1/3 Cup Chopped Pecans or Almonds
• Cinnamon

Here's how you do it...

1. In a 2 quart saucepan bring the milk to scalding.
2. Add the Semolina, Splenda Sugar Substitute, and Vanilla.
3. Stir constantly for 15 minutes on lowest heat to keep the simmer going.
4. Remove pan from heat and stir in the Margarine.
5. In a small bowl break and beat the 3 eggs.
6. Add a small amount of the hot semolina mixture into the beaten eggs to temper and then pour and stir in this egg mixture back into the pot.
7. When well blended, pour the custard into a buttered 9x9x2" glass or ceramic baking dish.
8. Sprinkle evenly with chopped nuts.
9. Bake for 20 minutes at 350F. Remove to cooling rack.
10. Prepare the syrup... Heat the honey, fresh lemon juice, and water in a small saucepan to simmer and cook for 2 more minutes.
11. Pour the hot syrup over the baked custard.
12. Sprinkle with cinnamon.

Once cooled cover and chill in the refrigerator.
Cuts nicely into squares or prepare in individual ramekins or custard cups.
Oppah!!