Yellow Squash, Fennel and Goat Cheese Custard

Kristin Hiemstra of The Art of the Potential radio show has created a TV show called Rock Your Life.  She and her camera guy came and spent the better part of the day filming me for her show.  Part of the filming was interviewing my while I created a new recipe.  Since the first of my yellow squash was coming in I made up this side dish.  Kristin is still in the throws of selling this show so if it airs somewhere I will let you know.  Until then, just follow the recipe here.  It was really quite tasty.


4 Small Yellow Summer Squash- diced

1 Fennel Bulb -sliced and diced

5 eggs – beaten

8 oz. Fat Free Condensed Milk

10 Basil Leaves- minced

1 T. Fresh Thyme Leaves

5 Splenda packets

3 oz. Crumbled Goat Cheese

Salt and Pepper

Preheat the oven to 350º.  Heat a non-stick skillet on medium high heat and spray with Pam.  Sauté the squash, fennel, salt and pepper for about five minutes until lightly browned and soft.  Set aside to cool slightly.  In a large bowl add eggs, condensed milk and whisk together.  Add herbs, Spelnda and the cooled vegetables and a little more salt and pepper and fold.  Spray Pam in individual ramekins and using a ladle fill each one with the mixture.  Dot the top of each ramekin with a little goat cheese.

Put the ramekins in an oblong baking pan and place in the oven.  Pour enough hot water into the baking pan to come up at least half way of the sides of the ramekins.  Bake for 25 minutes.  Makes six servings.

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