Baked Pumpkin Pecan Pudding

Baked Pumpkin Pecan Pudding

Serves 8

2 cups (one 16-ounce can) pumpkin
2 tablespoons Brown Sugar Twin
1 1/2 teaspoons JO's Pumpkin Pie Spice
1/4 cup (1 ounce) chopped pecans
6 egg whites
1/2 cup granular Splenda
1 teaspoon vanilla extract

Preheat oven to 300 degrees. In a large bowl, combine pumpkin, Brown Sugar Twin, JO's Pumpkin Pie Spice, and pecans. In a medium bowl, beat egg whites with an electric mixer until soft peaks form. Add Sugar Twin and vanilla extract. Continue beating until stiff peaks form. Blend 1/4 of egg white mixture into pumpkin mixture. Carefully fold remaining egg mixture into pumpkin mixture. Spoon mixture into 8 (6-ounce) custard cups. Place cups in a 9-by-13-inch cake pan. Carefully pour 1 cup water into bottom of pan. Bake for 1 hour. Reheat leftovers.

Each serving equals:
HE: 1/2 Vegetable, 1/2 Fat, 1/4 Protein, 7 Optional Calories
54 Calories, 2gm Fat, 3gm Protein, 6gm Carbohydrate,
44mg Sodium, 19mg Calcium, 2gm Fiber
DIABETIC: 1/2 Starch, 1/2 Fat

"Healthy Exchanges Food Newsletter November 1997, pg. 12."

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