Yield: 4 Servings
Measure | Ingredient |
---|---|
1 cup | Pumpkin, canned |
¾ cup | Evaporated skim milk |
3 tablespoons | Sugar |
½ teaspoon | Ground cinnamon |
⅛ teaspoon | Ground ginger |
⅛ teaspoon | Ground allspice |
1 dash | Salt |
In a medium mixing bowl beat egg whites till foamy. Stir in canned pumpkin, evaporated skim milk, sugar, cinnamon, ginger and allspice.
Place four 6-ounce custard cups in a shallow baking pan. Pour pumpkin mixture into cups.
Place the baking pan containing cups on oven rack. Pour boiling water around custard cups in baking pan to a depth of 1 inch.
Bake in a 325 degree oven for 35 to 40 minutes or until a knife inserted near the centers comes out clean. Remove custard cups from water. Serve warm or chilled. If desired, garnish with a fat free whipped topping.
NOTES : This is a very low fat dessert that is rich in carbohydrates, protein and vitamins.
Posted to EAT-L Digest 08 Oct 96 From: Anne <EICMississippiValley7@...> Date: Wed, 9 Oct 1996 22:02:00 +0000