Pumpkin Custard
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Ingredients * 3 egg whites, lightly beaten * 2/3 cup splenda * 1 teaspoon ground cinnamon * 1/2 teaspoon salt * 1/2 teaspoon ground ginger * 1/4 teaspoon ground nutmeg * Dash ground cloves * 1 can (15 ounces) solid-pack pumpkin * 1 teaspoon vanilla extract * 1 can (12 ounces) fat-free evaporated milk
Directions
* In a large bowl, beat the egg whites, sugar, cinnamon, salt, ginger, nutmeg and cloves. Add pumpkin and vanilla; mix well. Gradually beat in milk. Pour into eight ungreased 6-oz. custard cups.
* Place the cups in a 13-in. x 9-in. baking pan; add 1 in. of water to pan. Bake at 325° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm or chill. Yield: 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user ELLABELLA81.
* In a large bowl, beat the egg whites, sugar, cinnamon, salt, ginger, nutmeg and cloves. Add pumpkin and vanilla; mix well. Gradually beat in milk. Pour into eight ungreased 6-oz. custard cups.
* Place the cups in a 13-in. x 9-in. baking pan; add 1 in. of water to pan. Bake at 325° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm or chill. Yield: 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user ELLABELLA81.
Nutritional Info Amount Per Serving
- Calories: 68.4
- Total Fat: 1.3 g
- Cholesterol: 5.1 mg
- Sodium: 188.3 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 2.3 g
- Protein: 6.3 g
Member Reviews