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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This low-fat creamy and easy to fix custard is a favorite of my grandsons. Isaac asks for this frequently and because it is lowfat we feel free oblidge . After all the Valentine cookies I made him, I think I should have this handy next time he request something sweet. Read more . This comes from a favorite book of mine, Moosewood Low-Fat Favorites Ingredients:
2c. cooked pumpkin (canned is what we use) |
11/2c. evaporated skim milk |
2 eggs |
3 egg whites |
3/4c. pure maple syrup (or brown sugar) |
1t. ground cinnamon |
1/2t. nutmeg |
1/2t. ground ginger |
1/2t. mace |
Directions:
1. prepare 6 ramekins by coating with cooking spray
2. Place cups in a shallow baking pan
3. Whirl all ingredients in a blender till smooth
4. Pour into ramekins
5. Pour boiling water into baking pan half way up the ramekins
6. Bake in a preheated oven at 350 degrees for 45 min or until a knife inserted in the center comes out clean
7. Remove cups from pan, bring to room temperature and chill
8. 152cal.
9. 7g.protien
10. 6carbs
11. 2.1 G. fat
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