Ingredients
| 1 |
pound pumpkin |
| 4 |
large eggs |
| 4 |
egg whites |
| 1/2 |
cup skim milk |
| 1/2 |
cup evaporated milk |
| 2 |
tsp SPLENDA |
| 2 |
tsp vanilla extract |
| 1 |
tsp ground cinnamon |
| 2 |
cup plain fat-free yogurt |
| 2 |
tsp SPLENDA |
| 1/2 |
tsp vanilla extract |
| 1/2 |
tsp ground cinnamon |
| 1/2 |
tsp ground nutmeg |
| 1/4 |
tsp ground cloves |
Directions
- Preheat oven to 325ºF.
- To make custard, combine pumpkin, eggs, egg whites, skim milk, evaporated milk, 2 teaspoons of Splenda, 2 teaspoons of vanilla and 1 teaspoon of cinnamon in a large bowl; whisk to combine.
- Place eight 4-ounce ramekins on a rimmed baking sheet; fill each ramekin about 3/4 full with custard. Bake for 20 minutes. Check for doneness by inserting a knife in center of a custard - if it comes out clean, custards are finished. If not, bake for 5 minutes more and check for donesness again; repeat until cooked through. Remove from oven and let cool on a wire rack.
- Meanwhile, to make topping, combine yogurt, remaining 2 teaspoons of Splenda, remaining 1/2 teaspoon each of vanilla and cinnamon, nutmeg and cloves in a medium bowl; mix well.
- When custards are cool, top each with about 1/4 cup of yogurt mixture and serve. Yields 1 custard per serving.
Categories
Dessert
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