As Hallowe’en is soon upon us, many of our houses are undoubtedly filled with tempting treats to hand out to the kids on Monday night. Here’s a tasty dessert alternative from the Heart & Stroke Foundation, perfect for fall! I’d be interested to know how you think it compares to the Crustless Pumpkin Pie recipe from Hungry Girl that I suggested previously.
- 1 egg
- 2 egg whites
- 1 cup (250 mL) canned pure pumpkin
- 1/3 cup (80 mL) mashed banana – about 1 medium
- 1 cup (250 mL) evaporated skim milk
- 1/4 cup (50 mL) packed brown sugar
- 1/2 tsp (2.5 mL) ground cinnamon
- 1/4 tsp (1 mL) ground ginger
- 1/8 tsp (0.5 mL) allspice
- 6 walnut halves
*editorial comment: I would personally use a little extra cinnamon and allspice for a stronger taste – I often find myself doubling these spices in pumpkin recipes
1. Preheat oven to 325F (160C).
2. Place 6, 1 cup (250 mL) ramekin bowls (also known as bouillion bowls) in a glass 13 x 9 inch (3.5L) baking dish.
3. In a large bowl, combine all ingredients except for the walnuts. Pour into the ramekins. Pour boiling water around the ramekins in the aking dish to a depth of 1 inch (2.5 cm). Place 1 walnut half in the centre of each custard.
4. Bake for 40 minutes. Serve warm. Consider sprinkling some extra cinnamon and allspice on top!
Makes 6 custards. Each custard contains:
- 111 calories
- 6g protein
- 20g carbohydrate
- 1g fat
- 83mg sodium
- 1g fiber
Enjoy! Thanks to my friend Patti for the heads’ up on this great recipe.
Dr Sue Pedersen www.drsue.ca © 2011 firstname.lastname@example.org
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