 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
A creamy alternative to traditional pumpkin pie. These custards are topped with a sweet-spiced yogurt and served in small ramekins for easy portion control. Ingredients:
1 pound pumpkin |
4 large eggs |
4 egg whites |
1/2 cup skim milk |
1/2 cup evaporated milk |
2 tsp splenda |
2 tsp vanilla extract |
1 tsp ground cinnamon |
2 cup plain fat-free yogurt |
2 tsp splenda |
1/2 tsp vanilla extract |
1/2 tsp ground cinnamon |
1/2 tsp ground nutmeg |
1/4 tsp ground cloves |
Directions:
1. Preheat oven to 325ºF.
2. To make custard, combine pumpkin, eggs, egg whites, skim milk, evaporated milk, 2 teaspoons of Splenda, 2 teaspoons of vanilla and 1 teaspoon of cinnamon in a large bowl; whisk to combine.
3. Place eight 4-ounce ramekins on a rimmed baking sheet; fill each ramekin about 3/4 full with custard. Bake for 20 minutes. Check for doneness by inserting a knife in center of a custard - if it comes out clean, custards are finished. If not, bake for 5 minutes more and check for donesness again; repeat until cooked through. Remove from oven and let cool on a wire rack.
4. Meanwhile, to make topping, combine yogurt, remaining 2 teaspoons of Splenda, remaining 1/2 teaspoon each of vanilla and cinnamon, nutmeg and cloves in a medium bowl; mix well.
5. When custards are cool, top each with about 1/4 cup of yogurt mixture and serve. Yields 1 custard per serving.
|
|