Pumpkin Ricotta Custard

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4.7 of 5 (13)

Nutritional Info

Servings Per Recipe: 3
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

View full nutritional breakdown of Pumpkin Ricotta Custard calories by ingredient

Introduction

The great taste of pumpkin pie, the lightness of custard, a super simple prep, low fat, low carb, vegetarian, gluten free, and only 75 calories per serving...you can't get much better than that! The great taste of pumpkin pie, the lightness of custard, a super simple prep, low fat, low carb, vegetarian, gluten free, and only 75 calories per serving...you can't get much better than that!

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 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

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.