Low-Calorie Pumpkin Custards
This easy-on-the-waistline dessert has all the wonderful flavor of pumpkin pie.
Prep Time:
25 mins
Total Time:
25 mins
Servings:
Makes 6 servings.
Ingredients
-
1 envelope unflavored gelatin
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4 teaspoons cornstarch
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3/4 teaspoon pumpkin pie spice
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1/8 teaspoon salt
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1 15-ounce can pumpkin
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1 12-ounce can evaporated fat-free milk
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2 beaten eggs or 1/2 cup refrigerated or frozen egg product thawed
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14 packets heat-stable low-calorie sweetener
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6 gingersnaps
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Frozen fat-free whipped dessert topping, thawed (optional)
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Ground nutmeg
Directions
1.
In a large saucepan combine gelatin, cornstarch, pumpkin pie spice, and salt. Stir in pumpkin and evaporated milk. Let stand 5 minutes to soften gelatin.
2.
Cook and stir over medium heat until mixture bubbles; cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup hot mixture into eggs; return all egg mixture to saucepan. Cook and stir over low heat for 2 minutes. Do not boil. Remove from heat. Stir in sweetener.
3.
Place a gingersnap into the bottom of six 6-ounce custard cups. Spoon pumpkin mixture into custard cups. Cover and chill for at least 6 hours or up to 24 hours. Garnish with frozen whipped topping, if desired. Sprinkle with nutmeg before serving. Makes 6 servings.
Nutrition information
Calories 151, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 73 mg, Sodium 188 mg, Carbohydrate 25 g, Fiber 2 g, Protein 9 g. Daily Values: Vitamin A 166%, Vitamin C 7%, Calcium 17%, Iron 12%. Exchanges: Starch 1, Milk 1, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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