Diana's Desserts - www.dianasdesserts.com
See more recipes in Diabetic and Lower Carb Treats 
Lite Pumpkin Custards
in Diana's Recipe Book
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| Servings: Makes 8 (4 ounce) servings |
| Comments: These creamy little pumpkin custards are a very tasty alternative to traditional pumpkin pie. The custards are topped with non-dairy whipped topping and served in small ramekins for easy portion control. For those of you who are dieting or on a low-fat or low-carb program or both, or are diabetic, they make a great little dessert, especially during the holiday season. |
Ingredients:  1 (15 oz.) can 100% pure pumpkin 4 large whole eggs 4 egg whites 1/2 cup fat-free or 1% milk 1/2 cup fat-free evaporated milk 2 tbsp. Splenda No Calorie Sweetener 2 tsp. vanilla extract 1 tsp. ground cinnamon Garnish: 1 (8 or 12 ounce) container frozen fat-free, sugar-free or lite non-dairy whipped topping, thawed Ground or freshly grated nutmeg |
| Instructions: 1. Preheat oven to 325ºF/160ºC. 2. Combine all ingredients (except the non-dairy whipped topping and nutmeg) in a large bowl; mix well. 3. Place 8 (4-ounce) oven-safe ramekins or custard cups on a rimmed baking sheet; fill each ramekin about 3/4 full with custard. Bake in preheated oven for 20 minutes. Check for doneness by inserting a knife in center of a custard. If it comes out clean, custards are finished. If not, bake for 5 minutes more and check for doneness again; repeat until cooked through (custards may take up to 30 to 35 minutes to bake until knife comes out clean). Remove from oven and let cool on a wire rack. 4. When custards are completely cool, either refrigerate if serving later, or if serving right away, spoon 1/4 cup of whipped topping on top of each individual custard. Alternately, you may pass around a bowl with the whipped topping and a serving spoon for guests to serve themselves. Makes 8 (4 oz.) servings. *Notes: 1. You can make the custards one day in advance and store them in the refrigerator. 2. If desired, top each custard with a little freshly grated nutmeg, or ground nutmeg, or ground cinnamon. 3. If you are on the Weight Watchers Flex Plan (Points), each serving is approximately 2 points. If you are counting carbohydrates, each 4 ounce serving is 1 1/2 carbohydrate servings. (1 starch plus 1/2 milk serving). Photograph taken by Diana Baker Woodall© 2007 |
| Source: DianasDesserts.com |
| Date: November 4, 2007 |