Ingredients:
1 3/4 cups 2% milk
1/2 cup canned pumpkin
1/3 cup packed brown sugar
2 Tbsp. reduced calorie
maple flavored syrup
1 tsp. cinnamon
1/4 tsp. ground ginger
2 eggs
4 egg whites
1/3 cup raisins
1/2 cup water
2 Tbsp. reduced calorie
maple flavored syrup
Instructions:
Preheat oven to 350*F. Heat
milk in a large, heavy saucepan until hot but not boiling, stirring constantly
to prevent scorching. Mix pumpkin, brown sugar, 2 Tbsp. syrup, cinnamon,
ginger, eggs and egg whites in a large bowl until smooth.
Beat in hot milk with wire
whisk.
Divide mixture evenly among
6 ungreased 10 ounce custard cups.
Place cups in 9 x 13 pan
and pour very hot water into pan to within 1 inch of tops of cups. Bake
30 to 35 minutes or until knife inserted in custard comes out clean. Cool
on wire racks. Combine remaining ingredients over medium heat until raisins
are plump and soft. Serve raisin mixture over custard.
Serves: 6
Nutrition Facts:
Serving: 1
Calories:170 g
Fat 3 g,
Cholesterol mg,
Sodium 120 mg
Carbohydrates 30 g
Recipe found on:.3fatchicks.com