| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts, Snacks |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Pumpkin, canned |
| 3/4 |
c |
Evaporated skim milk |
| 3 |
tb |
Sugar |
| 1/2 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Ground ginger |
| 1/8 |
ts |
Ground allspice |
| 1 |
ds |
Salt |
INSTRUCTIONS
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@POSTOFFICE.WORLDNET.ATT.NET>
Date: Wed, 9 Oct 1996 22:02:00 +0000
A Message from our Provider:
“How about a private meeting with God? Pray!”