| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts | 8 | Servings | |
INGREDIENTS
| 1/3 | c | Sugar |
| 2 | tb | Honey |
| 1 1/2 | ts | Ground cinnamon |
| 1 | ts | Ground allspice |
| 2 | Eggs | |
| 12 | oz | Evaporated skimmed milk, (1 can) |
| 16 | oz | Mashed cooked pumpkin, (1 can) |
| 1/2 | c | Reduced-calorie frozen whipped topping, thawed |
INSTRUCTIONS
Combine first 7 ingredients in a large bowl; beat at low speed of an electric mixer until smooth. Spoon 1/2 cup pumpkin mixture into each of 8 (6-ounce) ramekins or custard cups. Place 4 ramekins in each of 2 (9-inch) square baking pans; add hot water to each pan to a depth of 1 inch. Bake at 325 deg for 1 hour or until set. Remove ramekins from pans; let cool. Yield: 8 servings. Per serving: 153 Calories; 6g Fat (33% calories from fat); 5g Protein; 21g Carbohydrate; 63mg Cholesterol; 68mg Sodium Serving Ideas : Serve at room temperature. NOTES : Top each serving with 1 tablespoon whipped topping. Recipe by: Cooking Light, Jan/Feb 1994, page 73 Posted to MC-Recipe Digest V1 #418 by igor@digex.net on Jan 28, 1997.
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