Recipe By : Catering Site
Serving Size : 1 Preparation Time :0:00
Categories : To Post
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups low-fat milk
1/2 cup canned pumpkin
1/3 cup packed brown sugar
2 tablespoons reduced-calorie
maple-flavored syrup
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 eggs
4 egg whites
1/3 cup raisins
1/2 cup water
2 tablespoons reduced-calorie
maple-flavored syrup
Heat oven to 350 degrees. Heat milk in heavy 1-quart saucepan until hot but
not boiling. Mix pumpkin, brown sugar, 2 tablespoons syrup, the cinnamon,
ginger, eggs and egg whites in large bowl until smooth. Beat in hot milk.
Divide evenly among 6 ungreased 10-ounce custard cups. Place cups in
rectangular pan, 13 X 9 X 2 inches, on oven rack. Pour very hot water into
pan to within 1 inch of tops of cups. Bake 30 to 35 minutes or until knife
inserted halfway between center and edge comes out clean; cool. Cook
remaining ingredients over medium heat until raisins are soft. Serve over
custard. 6 servings
