|
If you are unsure whether this Pumpkin Custard Cups recipe is suitable for your personal diabetic diet,
please consult your doctor or a qualified nutritionalist.
| “Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” | | ~ Craig Claiborne |
|
Home >>
Dessert Recipes
Pumpkin Custard Cups Recipe
Recipe Ingredients:
1 package SF Orange flavored gelatin
3/4 cup Boiling water
1/2 cup Part-skim ricotta cheese
1 cup Canned pumpkin - NOT PIE -Filling
1 tsp Vanilla extract
1/2 tsp Ground cinnamon
Recipe Instructions:
SOURCE: More Lean and Luscious - Volume II by Bobbie Hinman & Millie
Snyder - copyright 1988.
In a small saucepan, dissolve gelatin in boiling waater.
In a blender container, combine gelatin mixture with remaining
ingredients. Blend until smooth.
Divide mixture evenly into 4 individual serving bowls or sherbert
glasses.
Chill until firm.
EACH SERVING PROVIDES: 76 carlories, 3 g protein, 3 g fat, 7 g
carbohydrate, 102 mg sodium, 10 mg cholesterol.
EXCHANGES per serving: 1/2 protein/meat, 1/2 vegetable and 8 additional
carlories.
Servings: 4
| When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress | | ~ Gelett Burgess, 'Look Eleven Years Younger' (1937). |
:: TOP ::
Important Note: This Pumpkin Custard Cups
recipe was located in the public domain.It is suitable' for
diabetics and low carb diets solely because someone, somewhere,
decided to publish them as such. I am not qualified in medicine
or nutrition, so please use your own common sense when deciding
which are appropriate for your particular diet.
|
This
Pumpkin Custard Cups recipe is located in our Dessert Recipes
section.
Use this site as your online diabetic cookbook.
There are over 2000 diabetic recipes for you to enjoy !
This Pumpkin Custard Cups Recipe may
also be ideal for anyone following the Atkins diet, or seeking
to reduce their carbohydrate intake for other reasons. |
