Guest guest Posted May 10, 2001 Report Share Posted May 10, 2001 * Exported from MasterCook * Pumpkin Custard Pudding Recipe By :A Potful of Recipes, Joanna Lund Serving Size : 6 Preparation Time :0:00 Categories : A Potful of Recipes Puddings & Custards Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 15 oz can pumpkin 1 12 oz can evaporated skim milk 2 teaspoons vanilla extract 2 1/2 teaspoons pumpkin pie spice 1/2 cup Splenda or Sugar Twin 1/2 cup Bisquick® Reduced Fat baking mix PLUS 1 tablespoon 2 tablespoons reduced calorie margarine 2 eggs or equivalent egg substitute Spray a slow cooker container with butter-flavored cooking spray. In a large bowl, combine pumpkin, evaporated skim mil, vanilla extract, and pumpkin pie spice. Add Splenda, baking mix, margarine, and eggs. Using an electric mixer, mix on high until mixture is smooth. Pour into prepared container and cook on low for 6 to 8 hours. Mix gently before serving. S(ISBN): " 0-399-52650-1 " Copyright: " 2001 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 69 Calories; trace Fat (3.5% calories from fat); 5g Protein; 12g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 66mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Non-Fat Milk; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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