| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(1-lb) pumpkin |
| 3 |
|
Egg whites |
| 1/2 |
c |
Skim milk |
| 1/2 |
c |
Firmly packed brown sugar |
| 1 |
tb |
Molasses |
| 1 |
ts |
Almond extract |
| 1 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground cloves |
| 2 |
ts |
Firmly packed brown sugar |
| 1/4 |
ts |
Ground cinnamon |
| 1 |
tb |
Finely slivered or chopped almonds (optional) |
INSTRUCTIONS
CUSTARD
TOPPING
modified from Bobbie Hinman's Meatless Gourmet Series: Favorite Recipes
from Around the World
Preheat oven to 350 F. Spray 1 qt. baking dish with cooking spray very
lightly. Wipe off excess. In large bowl, combine pumpkin with remaining
custard ingredients. Beat on low speed of electric mixer until blended.
Continue to beat one minute more. Place in prepared baking pan. Combine
brown sugar and cinnamon in small bowl. Sprinkle almonds over the pudding
and then top with brown sugar mixturee. Bake uncovered, 1 hour. Let custard
cool a half hour before serving. (Refrigerate leftovers and enjoy them cold
~- if there are any.) Serves 6. 143 calories per serving. 1 g fat. 6.3%
fat. 51 mg sodium. 0 mg cholesterol.
Posted to fatfree digest V97 #273 by ReddHedd@aol.com on Nov 22, 1997
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