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Ingredientes
- Â Â Safflower oil -- to coat
- Â Â Custard c.
- 1 c. Nonfat lowfat milk
- 1 Tbsp. Arrowroot pwdr
- 2 Tbsp. Molasses
- 1 c. Canned or possibly cooked fresh
- Â Â Pumpkin puree
- 2 Tbsp. Cinnamon
- 1/2 tsp Grnd cloves
- 1 tsp Grnd cardamom
- 2 tsp Grated gingerroot
- 1 tsp Nutmeg
- 1/2 c. Maple syrup
- 2 Tbsp. Grated orange rind
- 1/4 c. Orange juice
- 2 x Large eggs
- Â Â Nonfat plain yogurt -- for
- Â Â Garnish
Direcciones
- 1. Preheat oven to 350 degrees F. Lightly oil 8 custard c..
- 2. In a large bowl combine lowfat milk, arrowroot, and molasses, and whisk till well blended. Add in pumpkin, cinnamon, cloves, cardamom, gingerroot, nutmeg, maple syrup, orange rind, and orange juice.
- 3. Separate Large eggs. Add in yolks to pumpkin mix. In a small bowl beat egg whites till stiff peaks form. Fold into pumpkin mix.
- 4. Pour into prepared custard c.. Place in a shallow baking pan. Add in warm water to one half the height of pan. Bake till hard (about 40 min).
- Let cold slightly and serve garnished with yogurt.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 8 servings | |
| Calories 128 | |
| Calories from Fat 22 | 17% |
| Total Fat 2.48g | 3% |
| Saturated Fat 1.17g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 52mg | 2% |
| Potassium 247mg | 7% |
| Total Carbs 23.88g | 6% |
| Dietary Fiber 1.3g | 4% |
| Sugars 19.18g | 13% |
| Protein 3.8g | 6% |
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