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...
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.
INGREDIENTS:
- 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
DIRECTIONS:
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 drsuetalks@gmail.com
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