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    Baked Pumpkin Pecan Pudding


    Source of Recipe


    JoAnna M. Lund


    Recipe Introduction


    Serves 8


    List of Ingredients


    • 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


    Instructions


    1. 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.


    Final Comments


    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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