Ingredients:
4-1/2 cups nonfat milk
2-1/4 cups egg substitute
2 cups pumpkin puree
1/2 cup white sugar
1 teaspoon pumpkin pie spice
Instructions:
Preheat oven to 325 degrees.
Whisk all ingredients together making sure that sugar is dissolved before
you begin baking.
Spray inside of individual
ramekins or custard cups with nonstick spray and fill each 3/4 full with
custard mixture.
Place ramekins in a larger
baking dish that will allow for water to come at least halfway up the side
of the ramekins.
Fill large baking dish with
boiling water and cover the top of the ramekins with parchment paper sprayed
with nonstick spray.
Place two utensils or metal
skewers on top of the parchment to keep from curling off in the oven.
Bake for 25-30 minutes before
checking with a skewer or fork tines to see if custard is cooked.
The custard will continue
to cook some as it cools so don't over cook. Serve with fresh berries,
papaya or other fresh fruit.
Serves: 8-10
Nutrition Facts:
Serving: 8oz.
Calories 178 g
Fat 3 g,
Cholesterol 3 mg,
Sodium 199 mg
Carbohydrates 25 g
Courtesy Of: 24hourfitness.com
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