Pumpkin Custards
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 egg whites1 c canned pumpkin3/4 c evaporated skim milk3 TBSP granulated Splenda for baking1/2 tsp ground cinnamon1/8 tsp allspice1/8 tsp ground gingerdash salt
In medium mixing bowl beat egg whites til foamy, then stir in remaining ingredients.
Put 4 ramekins/ 6 oz custard cups in shallow baking pan & fill cups with custard.
Place baking pan in oven & pour boiling water
around custard cups to 1 in depth.
Bake at 325 F for 35-40 mins. or til kinfe inserted comes out clean. Remove custard cups from water.
Serve warm or chilled. If desired garnish with whipped topping.
Number of Servings: 4
Recipe submitted by SparkPeople user FEYCOLLEEN.
Put 4 ramekins/ 6 oz custard cups in shallow baking pan & fill cups with custard.
Place baking pan in oven & pour boiling water
around custard cups to 1 in depth.
Bake at 325 F for 35-40 mins. or til kinfe inserted comes out clean. Remove custard cups from water.
Serve warm or chilled. If desired garnish with whipped topping.
Number of Servings: 4
Recipe submitted by SparkPeople user FEYCOLLEEN.
Nutritional Info Amount Per Serving
- Calories: 66.0
- Total Fat: 0.3 g
- Cholesterol: 1.9 mg
- Sodium: 83.5 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 1.9 g
- Protein: 6.1 g
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