If you are looking for a desert that is low in fat but high in flavor, here’s a perfect one.
INGREDIENTS
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1 Can (12oz) evaporated skim milk
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1 Can (16oz) mashed pumpkin
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1/2 Cup fresh or frozen egg substitute, thawed
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1/2 Cup sugar
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2 tsp Watkins Pumpkin Pie Spice
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1 tsp Watkins Vanilla Extract
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1/2 Cup thawed reduced-calorie frozen whipped topping.
DIRECTIONS
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Combine first 6 ingredients in a large bowl; beat at low speed with an electric mixer until smooth.
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Spoon 1/2 cup pumpkin mixture into 8 custard cups or ramekins.
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Place in large pan.
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Add hot water to larger pan to a depth of 1 inch.
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Bake at 325 degrees F for 1 hour or until set.
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Remove custard cups from pan, let cool.
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Serve at room temperature, topping each with 1 T. whipped topping.
Makes 8 servings.
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