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Creamy Pumpkin Custard
(makes 9 servings)
3 2-inch graham cracker squares, finely crushed
1 15-ounce can pumpkin
1 12-ounce can evaporated skim milk
¼ cup packed dark brown sugar
¼ teaspoon brown sugar substitute
1 whole egg + 2 egg whites
1 teaspoon cinnamon
¼ teaspoon allspice
1 teaspoon vanilla extract
½ cup + 1 tablespoon fat-free whipped topping
1. Pre-heat oven to 325 degrees F. Coat an 8 by 8-inch baking dish with cooking
spray. Sprinkle graham cracker crumbs evenly across bottom of pan.
2. In a large mixing bowl, combine pumpkin, milk, sweeteners, eggs, cinnamon,
allspice and vanilla extract. Mix well using an electric mixer on medium speed.
3. Pour custard into baking dish and bake for 50 minutes to one hour or until
a knife inserted into the center comes out clean.
4. Place pan on a cooling rack and cool for 20 minutes. Cut into 9 equal servings
and top each with 1 tablespoon whipped topping. Chill if desired. Refrigerate
Nutritional information per serving: 122 calories; 5 grams protein;
2 grams total fat; less than 1 gram saturated fat; 21 grams carbohydrate;
48 milligrams cholesterol; 102 milligrams sodium; less than I gram dietary
fiber; 3 grams sugar.
Exchanges: 1½ carbohydrate
P. Geil and T. Diabetes Meals on $7 a Day or Less. American Diabetes Association. Alexandria, Virginia, 22314, 1999.