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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, p. 12"