Pumpkin almond custard
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (1-lb) pumpkin |
| 3 | Egg whites | |
| ½ | cup | Skim milk |
| ½ | cup | Firmly packed brown sugar |
| 1 | tablespoon | Molasses |
| 1 | teaspoon | Almond extract |
| 1 | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground cloves |
| 2 | teaspoons | Firmly packed brown sugar |
| ¼ | teaspoon | Ground cinnamon |
| 1 | tablespoon | Finely slivered or chopped almonds (optional) |
Directions
CUSTARD
TOPPING
modified from Bobbie Hinman's Meatless Gourmet Series: Favorite Recipes from Around the World
Preheat oven to 350 F. Spray 1 qt. baking dish with cooking spray very lightly. Wipe off excess. In large bowl, combine pumpkin with remaining custard ingredients. Beat on low speed of electric mixer until blended.
Continue to beat one minute more. Place in prepared baking pan. Combine brown sugar and cinnamon in small bowl. Sprinkle almonds over the pudding and then top with brown sugar mixturee. Bake uncovered, 1 hour. Let custard cool a half hour before serving. (Refrigerate leftovers and enjoy them cold ~- if there are any.) Serves 6. 143 calories per serving. 1 g fat. 6.3% fat. 51 mg sodium. 0 mg cholesterol.
Posted to fatfree digest V97 #273 by ReddHedd@... on Nov 22, 1997