Ingredientsservings 103 cals
- Preheat oven to 300 degrees F. Lightly spray 8 4-ounce ramekins with nonstick spray.
- In a medium bowl, lightly beat eggs and egg whites. Add the pumpkin and mix well. Blend in the fructose or sucralose, salt, cinnamon, evaporated milk, and vanilla. Fill each ramekin with 1/2 cup mixture. Place the ramekins in a baking dish and add enough warm water to come 2/3 of the way up the cups.
- Bake 40 minutes or until knife inserted in center of custard comes out clean. Remove from oven. Serve warm or room temperature and top with fat-free whipped topping, if desired.
- This recipe is optimal for Phase 2 of the South Beach Diet.
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Per Serving: 103 calories; 1.5 g fat; 16.6 g carbohydrates; 5.6 g protein; 50 mg cholesterol; 86 mg sodium. Full nutrition
ReviewsRead all reviews 5
I enjoyed the taste of this dessert...and glad that it is "legal" on South Beach. However, it took longer to cook than the recipe states. I saw that someone else had the same experience, so I ...
I served this for our Thanksgiving dessert. It was great. Tastes just like pumpkiin pie without the crust. Since I'm not good at pumpkin pie crusts (usually soggy)and I like the filling best ...
Creates a bland dish that is not a souffle. Cooking temp is too low and time is too long. The result will be part custard, part semi-risen souffle.
Awesome...my husband's favorite dessert. We've been on the South Beach diet for almost a year now. I've lost 110lbs and he's lost 50. The dessert is the best.