Number of Servings: 4 | Prep: 15 min
Bake: 40 min at 325°
2 egg whites, slightly beaten
1 cup canned pumpkin
3/4 cup evaporated fat-free milk
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
dash of salt
Frozen light 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.
3. 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.
4. Bake in a 325 degree F. oven about 40 minutes or until a knife inserted near the centers comes out clean. 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. Makes 4 servings.
Nutrition Facts (per serving): 81 cal., 0 g Fat, total (0 g sat. fat), 1 mg chol., 17 g carb., 89 mg sodium, 2 g fiber, 4 g pro.
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