Pumpkin custards

4 Servings

Ingredients

Quantity 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

Directions

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

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