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Low Fat Pumpkin Custard - Dietitian's Choice Recipe
Low Fat Pumpkin Custard - Dietitian's Choice Recipe

Category: Dessert | Serves: 4

(218 ratings)

Nutrition Information:
Calories: 45
Protein: 3 g
Carbs: 9 g
Fat: 0 g
Saturated Fat: 0 g
Sodium: 42 mg
Fiber: 0 g

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The warm inviting aroma of pumpkin and cinnamon make any home feel cozy and welcoming. Hard to believe this delicious Pumpkin Custard is Low Fat!
2 egg whites, slightly beaten
1 cup canned pumpkin
3/4 cup fat-free evaporated milk
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
Dash salt
Fat-free or light frozen whipped dessert topping, thawed (optional)
1 In a medium mixing bowl combine the egg whites, pumpkin, evaporated milk, sugar, cinnamon, ginger, allspice, and salt.
2 Place four 6 ounce custard cups or ramekins in a shallow baking pan. Pour pumpkin mixture into the cups. Place the baking pan containing the cups on oven rack. Pour boiling water around custard cups in baking pan to a depth of 1 inch.
3 Bake in a 325 degree F. oven about 40 to 50 minutes or until a knife inserted near the centers comes out clean.
4 Remove custard cups from water. Cool slightly on a wire rack. (Or cool completely in cups. Cover and chill until serving time.) If desired, garnish with whipped dessert topping.
5 Make Ahead Tip: Prepare and bake custards as directed. Cool, cover, and chill up to 24 hours. Serve chilled and, if desired, garnish with whipped topping.

Ratings & Reviews
(218 ratings)
Reviewed By:
This recipie is so delicious. Great nutritionally and a great comfort food!
Dec 26, 2012
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