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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 74.1
  • Total Fat: 2.2 g
  • Cholesterol: 12.5 mg
  • Sodium: 27.7 mg
  • Total Carbs: 8.0 g
  • Dietary Fiber: 1.8 g
  • Protein: 6.6 g

View full nutritional breakdown of Pumpkin Ricotta Custard calories by ingredient
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Pumpkin Ricotta Custard

Submitted by: ALYSSAGB
Pumpkin Ricotta Custard

Introduction

The great taste of pumpkin pie, the lightness of custard, a super simple prep, low fat, low carb, vegetarian, gluten free, and only 75 calories per serving...you can't get much better than that! The great taste of pumpkin pie, the lightness of custard, a super simple prep, low fat, low carb, vegetarian, gluten free, and only 75 calories per serving...you can't get much better than that!
Number of Servings: 3

Ingredients

    1/2 cup egg whites
    1/2 cup canned pumpkin
    1/2 cup low fat ricotta cheese (should have 50 calories per 1/4 cup serving)
    Splenda to taste (I used probably 1 tbsp)
    Cinnamon, Nutmeg, Pumpkin Pie Spice, and ground Ginger to taste

Directions

Preheat the oven to 350 degrees.
Beat the egg whites in a mixing bowl until frothy. Add the pumpkin and ricotta and beat until well mixed. Add remaining ingredients and mix again. Spoon into three 3/4 cup ramekin dishes, approximately 1/2 cup in each dish.
Bake until set, about 20 minutes. (They will not get overly firm.) Serve warm or cool.
Makes 3 1/2 cup servings. Top with crystallized ginger, a whipped topping, or additional cinnamon and spices if desired.

Number of Servings: 3

Recipe submitted by SparkPeople user ALYSSAGB.






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Member Ratings For This Recipe

  • I used fresh ground nutmeg and ginger as the only seasons. The ricotta helps if you usually have texture issues with custards. It's super filling. Probably a good dessert if you're diet and/or exercise is leaving you a tad hungry. - 10/14/13

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  • I have plenty of pumpkin (most of it is in my freezer) i need to use up (to make room for more this coming season), I look forward to trying this!! - 9/12/11

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  • Pretty good. I made it with Stevia instead of Splenda, and added extra nutmeg and cinnamon. It makes a nice snack and is pretty filling. - 2/19/11

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  • I made it this morning. Perfect for a cool, fall morning. I'm always looking for extra ways to add protein to my day and this was perfect. Low in calories and delicious too! - 10/31/10

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  • Pumpkin is my favorite. This was great. It was a treat for me and low in calories too! - 4/21/10

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  • Yummy! And easy too! - 4/7/10

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  • Incredible!
    0 of 2 people found this review helpful
    This looks really good. I will be making it before the week is out. Thanks for sharing this low calorie healthy dessert! - 3/3/10

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