Pumpkin Ricotta Custard

Name: Pumpkin Ricotta Custard Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 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

(13)

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 3

Ingredients

1/2 cup egg whites1/2 cup canned pumpkin1/2 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.

Servings Per Recipe: 3

Nutritional Info 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

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Member Reviews

RKELLYW
I've made it several times as written; today I made it with unsweetened granny smith applesauce rather than pumpkin, using the same spices, and it came out great! - 1/17/15
TURTLE_AVENGER
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
ROSSYFLOSSY
Tasty treat. - 4/17/21
1HAPPYSPIRIT
So tasty and easy to prepare! - 12/3/20
4CONNIESHEALTH
Very good! - 9/7/20
CD3802882
Delicious! - 5/31/19
4LMHJCR
Looks wonderful, I can't wait to try this. Thanks for sharing - 3/25/17
RHALES199
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
ROGAPESH
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
NETGNAL
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
DOODLEBUG1964
Pumpkin is my favorite. This was great. It was a treat for me and low in calories too! - 4/21/10
CTAMILYN
Yummy! And easy too! - 4/7/10
2PERSEVERE
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