Pumpkin Custards
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Pumpkin Custards calories by ingredient
Introduction
This is a Better Homes & Gardens New Dieter's Cook Book recipe, 1st ed. 1992, Meredith Books, page 392, except I substituted granulated splenda for the sugar. This is a Better Homes & Gardens New Dieter's Cook Book recipe, 1st ed. 1992, Meredith Books, page 392, except I substituted granulated splenda for the sugar.Number of Servings: 4
Ingredients
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2 egg whites
1 c canned pumpkin
3/4 c evaporated skim milk
3 TBSP granulated Splenda for baking
1/2 tsp ground cinnamon
1/8 tsp allspice
1/8 tsp ground ginger
dash salt
Directions
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.
Member Ratings For This Recipe
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