|
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| 2 | |
|
egg whites | |
| 1 | cup | canned pumpkin | ||
| 3/4 | cup | evaporated skim milk | ||
| 3 | tablespoons | sugar | ||
| 1/2 | teaspoon | ground cinnamon | ||
| 1/4 | teaspoon | ground ginger | ||
| 1/4 | teaspoon | ground allspice | ||
| Dash salt | ||||
| Whipped dessert topping | ||||
 |
| In a medium mixing bowl beat egg whites till
foamy. Stir in canned pumpkin, evaporated skim milk, sugar,
cinnamon, ginger, allspice, and salt.
Place four 6-ounce custard cups or ramekins in a shallow baking pan. Pour pumpkin mixture into cups. Place the baking pan containing the 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 till a knife inserted near the centers comes out clean. Remove custard cups from water. Serve warm or chilled. If desired, garnish with whipped dessert topping. Makes 4 servings. Per serving: 103 calories, 6g protein, 20g carbohydrates, 0g fat, 2mg cholesterol, 117mg sodium, 311mg potassium |
