Baked Pumpkin Cheese Custard

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 195.0
  • Total Fat: 1.5 g
  • Cholesterol: 5.6 mg
  • Sodium: 358.4 mg
  • Total Carbs: 28.9 g
  • Dietary Fiber: 3.5 g
  • Protein: 18.1 g

View full nutritional breakdown of Baked Pumpkin Cheese Custard calories by ingredient


Introduction

The added flour gives just enough of a "crust" to make it sturdy enough for "stand-alone" pieces. The added flour gives just enough of a "crust" to make it sturdy enough for "stand-alone" pieces.
Number of Servings: 6

Ingredients

    2 grams Butter, unsalted
    280 grams Cottage Cheese, 1% Milkfat
    390 grams Pumpkin, canned, without salt
    90 grams Banana, fresh
    250 gram(s) Egg White (33g = 1 large)
    100 gram Milk, dry, non-fat, instant with added Vitamins A and D
    45 grams Flour, whole grain
    1 tsp Cinnamon, ground
    0.5 tsp Nutmeg, ground
    0.5 tsp Allspice
    0.125 tsp Cloves, ground
    40 grams Molasses, blackstrap

Tips

Use your favourite blend of pumpkin pie spices for this. I find it quite sweet enough with the banana, but add other sweeteners to suit your personal tastes.


Directions

Grease 9"x9" baking dish with unsalted butter. Preheat oven to 350 degrees F.

Place all other ingredients in to blender or food processor and mix in to a consistent fairly thin liquid batter. Pour batter in to greased baking dish.

Bake at 350 degrees for one hour, or until knife inserted one inch from centre comes out clean. It will puff up some in the oven, but will deflate as it cools.

Allow to fully cool on rack before covering and refrigerating. May be served either cold or re-heated, but must be stored in the refrigerator.

Serving Size: 6 pieces, each 3" x 4-1/2"

Number of Servings: 6

Recipe submitted by SparkPeople user ICEDEMETER.

TAGS:  Desserts |