| 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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