Low Fat Pumpkin Custard
- To: pumpkins@mallorn.com
- Subject: Low Fat Pumpkin Custard
- From: P*@aol.com
- Date: Thu, 15 Oct 1998 00:22:32 EDT
Hi Everyone,
Here is another pumpkin recipe I got on my recipe mailing list. This one is
LOW IN FAT, and good for those of us who look for those things!
Karri
Pumpkin Custard
1 (16-oz.) can pumpkin
1-1/2 cups evaporated skim milk
2 eggs
1/4 cup brown sugar substitute (Sugar Twin)
1 tablespoon pumpkin pie spice
1/2 teaspoon vanilla
pinch salt
Combine all ingredients and mix well. Pour into 6 custard cups. Bake at 350
degrees for 50-60 minutes or until knife inserted into center comes out
clean.
Notes: You can also put into a 10 inch pie pan and cut into 6 pieces. For a
different texture custard cups can be placed into pan of water and baked.
(I have never done this, but it's part of the instructions. I have added a
teaspoon of low fat Cool Whip on top of custard.
4 fruits
3 milks
2 protein
---------------------------------------------------------------------
To sign-off this list, send email to majordomo@mallorn.com with the
message text UNSUBSCRIBE PUMPKINS
