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Ingredientes
- 1 c. Canned pumpkin
- 1/2 c. Evaporated skim lowfat milk
- 1/4 c. Firmly packed light-brown sugar
- 1/4 tsp Grnd cinnamon
- 1/4 tsp Grnd ginger
- 1/8 tsp Grnd nutmeg
- 1/8 tsp Salt
- 1 lrg Egg
- 1 lrg Egg white
Direcciones
- 1. In 1-qt microwave-safe bowl, combine pumpkin, evaporated skim lowfat milk, sugar, cinnamon, ginger, nutmeg, and salt. Microwave, uncovered, on medium
- (50 perent) 3 min. In small bowl, beat egg and egg white till blended.
- 2. Slowly stir egg mix into pumpkin mix; divide pudding mix among four 5-ounce microwave-safe custard c.. Microwave on medium (50 percent) 2 to 3 min or possibly till puddings are barely hard. (Don't overcook; puddings will thicken and hard more upon cooling.) Set aside to cold at least 10 min. Serve hot or possibly cover and chill till cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 4 servings | |
| Calories 84 | |
| Calories from Fat 43 | 51% |
| Total Fat 4.89g | 6% |
| Saturated Fat 2.24g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 141mg | 6% |
| Potassium 200mg | 6% |
| Total Carbs 4.92g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 3.66g | 2% |
| Protein 5.47g | 9% |
