Directions: In a medium mixing bowl combine the egg whites, pumpkin, evaporated milk, sugar, cinnamon, ginger, allspice, and salt. Place four 6 ounce custard cups or ramekins in a shallow baking pan. Pour pumpkin mixture into the cups. Place the baking pan containing the cups on oven rack. Pour boiling water around custard cups in baking pan to a depth of 1 inch. ake in a 325 degree F. oven about 40 to 50 minutes or until a knife inserted near the centers comes out clean. Remove custard cups from water. Cool slightly on a wire rack. (Or cool completely in cups. Cover and chill until serving time.) If desired, garnish with whipped dessert topping. Make Ahead Tip: Prepare and bake custards as directed. Cool, cover, and chill up to 24 hours. Serve chilled and, if desired, garnish with whipped topping. Servings: 4
Per Serving (does not include frozen topping): 45 Calories; trace Fat (1.4% calories from fat); trace Saturated Fat; 3g Protein; 9g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 42mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.
__________________
The Lord your God is with you, He is mighty to save. He will take great delight in you, He will quiet you with His love. He will rejoice over you with singing. Zephaniah 3:17