Fat-Free Pumpkin Custard Dessert
You can’t even tell this delicious dessert is fat-free and can use Splenda in place of the sugar
Nutritional facts for one 6-ounce serving without whipped topping: Calories 120/ Cholesterol 2 mg/ Sodium 151 mg/ Carbohydrate 24 grams/ Fat small trace
Servings 10 (6-ounce)
Ingredients:
2 cups canned pumpkin puree
1 (12-ounce) can fat-free evaporated milk
3 egg whites
1/2 cup fat-free milk
1-1/2 teaspoons vanilla
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Fat-free whipped topping, optional
Instructions:———————————————–
Preheat oven to 350 degrees F.
Prepare ten 6-ounce ramekins or custard cups then coat with cooking spray, also prepare a 15 x 10-inch baking pan (to hold the cups).
In a large bowl using an electric mixer beat pumpkin puree with evaporated milk, egg whites, fat-free milk and vanilla until smooth.
Add in sugar (or Splenda) and remaining spices and salt; mix until well combined.
Spoon into the ramekins, then place all the ramekins on the baking sheet.
Bake in preheated oven for 40-45 minutes or until a knife inserted in the midle comes out clean.
Cool on wire rack then refrigerate until serving.
Garnish with fat-free whipped topping if desired.
Related posts:
- Holiday Creamy Pumpkin Trifle Dessert
Thanksgiving Pumpkin Crunch Cake
“Pretty in Pink” Strawberry Fluff Dessert (Fat-Free Option)
Sugar Free And Fat Free Eggnog
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