Creamy Pumpkin Custard from Healthy Diabetic Recipes

Creamy Pumpkin Custard Recipe

Recipe Ingredients:

Cooking spray, as needed
3 two-inch graham cracker squares, finely crushed
1 can pumpkin - (15 oz)
1 can evaporated skim milk - (12 oz)
1/4 cup dark brown sugar - (packed)
1 egg
2 egg whites
1 tsp cinnamon
1/4 tsp allspice
1 tsp vanilla extract
1/2 cup fat-free whipped topping, plus
1 tbsp fat-free whipped topping

Recipe Instructions:

Preheat the oven to 325 degrees. Coat an 8- by 8-inch baking dish with cooking spray. Sprinkle graham cracker crumbs evenly across the bottom of the pan.

In a large mixing bowl, combine the pumpkin, milk, sugar, egg, egg whites, cinnamon, allspice, and vanilla extract. Mix well using an electric mixer on medium speed.

Pour the custard into the baking dish and bake for 50 minutes to 1 hour or until knife inserted comes out clean.

Place the pan on a cooling rack and cool for 20 minutes. Cut into nine equal servings and top with whipped topping.

This recipe yields 9 servings. Serving size: 1/9 of recipe.

Exchanges Per Serving: 1 1/2 Carbohydrate.

Nutrition Facts: Calories 122; Calories from Fat 18; Total Fat 2g; Saturated Fat < 1g; Cholesterol 48mg; Sodium 102mg; Carbohydrates 21g; Dietary Fiber < 1g; Sugars 3g; Protein 5g.

Comments: What better way to showcase a holiday favorite, pumpkin? Rather than using a traditional flour-and-shortening crust, a graham cracker crust allows us to slash the fat considerably. Lots of spices also cuts down on the need for too much sugar.

Source:
"Diabetes Forcast - Dec, 2000 at
http://www.diabetes.org/main/community/forecast/default.jsp"
S(Formatted for MC6):
"08-17-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2000"

Servings: 9

“Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners.”

~ Andre Simon (1877-1970)

 

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