low-cal pumpkin custard
★★★★★
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My diabetic husband loves this dessert. No need for pie crust-just give him a spoon.
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Ingredients For low-cal pumpkin custard
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1 pkggelatin, unflavored
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4 tspcornstarch
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3/4 tsppumpkin pie spices
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1/8 tspsalt
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1-15oz canpumpkin
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1-12oz canfat-free evaporated milk
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2beaten eggs or 1/2 cup frozen egg product thawed
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14 pkglow cal sweetner
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6gingersnaps (optional)
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frozen whipped topping, thawed (fat free)
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ground nutmeg
How To Make low-cal pumpkin custard
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1In large saucepan,combine gelatin,cornstarch,spice and salt.Stir in pumpkin and milk. Let stand 5 minutes to soften gelatin.
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2Cook and stir over medium heat until mixture bubbles:cook and stir 2 minutes more. Remove from heat.Gradually stir 1 cup hot mixture into beaten 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.
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3Put 1 gingersnap in each 6oz custard cup,spoon in custard,cover and chill 6-24 hrs. Garnish with whipped topping before serving if you desire.Sprinkle with nutmeg.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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