Here’s an easy pumpkin dessert that is under 100 calories. Make this healthy custard anytime you want to fill the house with the aroma of fall spices. Serve it warm or chilled.
Seasonal weight gain is a concern this time of year, as we face food-focused celebrations with an abundance of food at home and at work. Portion control can be especially challenging. Making individual desserts rather than cutting from a pie or sheet cake ensures that a sweet tooth is satisfied without going overboard. Studies show that when we eat from a specific single portion size we consume less than when we serve ourselves from a larger item. Even serving yourself from the kitchen and then taking your plate to the table results in fewer calories consumed than if the serving dish is at the table family-style. For just about 100 calories, these provide one carb serving for those counting their carbs.
- 2 eggs
- 3 Tbsp brown sugar
- 1 tsp vanilla extract
- 1 cup canned light coconut milk
- 1/8 tsp salt
- 1 tsp cinnamon plus additional for garnish
- 1/8 tsp ground cloves
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 cup canned pumpkin purée
- 1/4 cup light whipped topping
Preheat oven to 350°.
Bring a saucepan of water to a boil. In a large bowl, beat the eggs lightly. Whisk in the brown sugar, vanilla and coconut milk. Add the salt, spices and pumpkin purée and whisk until well combined (do not overmix). Pour the custard into 6 small oven-safe ramekins.
Arrange the ramekins in a baking pan with high sides. Place the baking pan in the oven. Carefully add boiling water to the baking pan to come up 2′′ high around the ramekins. Bake for 45 to 60 minutes, or until a knife inserted into the center of the custard comes out clean.
Serve warm or chilled topped with a small dollop of whipped topping and a sprinkle of cinnamon.
Yield: 6 servings
Serving Size: 1/2 cup
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe’s nutritional content
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