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Just in time for the holidays! A healthy, low-fat treat to enjoy
with the whole family.
Pumpkin Custard |
Oxygen #41, pg. 149
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Ingredients:
• 2 cups canned pumpkin
• 3 egg whites
• 12 ounces evaporated, non-fat milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2/3 cup Splenda or sugar
Instructions:
1) Preheat oven to 425 degrees Fahrenheit.
2) Whisk all of the ingredients together in a large bowl
and pour into a greased, 1-quart baking dish.
3) Bake for 15 minutes. Then turn the temperature down
to 350 degrees Fahrenheit and continue baking for 40 to 50 minutes, or until
an inserted knife comes out clean.
Makes 9 servings
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To read the full article, pick
up a copy of Oxygen
#41
today!
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