Categories: Desserts, Low-fat 
      Yield: 4 servings 
  
      2 c  1% fat milk 
    1/2 c  Liquid egg substitute 
    1/3 c  Granulated sugar 
      2 tb Cornstarch 
    1/8 ts Salt (optional) 
      2 ts Non-diet, tub-style canola 
           Or corn-oil margerine or 
           Butter 
      1 ts Vanilla extract 
  
  In a 4-cup glass measure, mix the milk and egg substitute.  Microwave on 
  high power 2 1/2 to 3 1/2 minutes, stirring after each minute, until the 
  mixture is just hot, but not boiling. 
  In the top of a double boiler, mix together the sugar, cornstarch, and 
  salt (if using).  Gradually stir in the milk mixture until smooth. 
  Cook over 1" of boiling water, stirring vigorously, for 5 to 7 minutes, or 
  until the custard thickens.  Remove from the heat.  Stir in the margarine 
  or butter and vanilla.  Cover and place in the refrigerator.  Let cool, 
  stirring occasionally, for about 30 minutes.