Raisin-Pumpkin Custards - 26g Carbs, 2g Fiber, 20g Sugar
From Diabetic Living Diet
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
2 Tbsp orange juice
1 tsp vanilla
1/4 cup raisins, golden
Cooking spray
1 can pumpkin
1 can milk, fat-free evaporated
1/3 cup sugar, brown (packed)
1 tsp pumpkin pie spice
1/3 cup rolled oats
2 tsp butter
2 Tbsp sugar, brown (packed)
1. In a small saucepan, heat orange juice and vanilla just
until hot (do not boil). Add raisins; set aside to cool.
2. Meanwhile, preheat oven to 375 degrees F. Lightly coat
eight 6-ounce soufflé dishes or custard cups or one
1-quart casserole with nonstick cooking spray. Place
soufflé dishes or custard cups in a shallow baking pan
for ease of handling; set aside.
3. In a large bowl, combine pumpkin, evaporated milk,
the 1/3 cup brown sugar, the egg product or egg white
plus egg, and the pumpkin pie spice. Stir in raisins and
any liquid that is left in the saucepan. Spoon pumpkin
mixture into prepared dish(es).
4. For topping, in a small bowl, stir together rolled
oats and the 2 tablespoons brown sugar. Stir in melted
butter. Sprinkle over pumpkin mixture.
5. Bake about 30 minutes for soufflé dishes or custard
cups, 40 to 45 minutes for 1-quart casserole, or until
a knife inserted near the center(s) comes out clean.
Transfer to a wire rack; cool slightly before serving.
Nutrition per Serving:
131 Calories, 1g Saturated Fat, 2g Total Fat, 3mg Cholesterol,
58mg Sodium, 26g Carbs, 2g Dietary Fiber, 20g Sugars, 4g Protein
Exchanges: 2 Other Carbs, 1 1/2 Carb Choices