Biggest Loser Fat Free Pumpkin Custard
This recipe for Biggest Loser Fat Free Pumpkin Custard is so good, you’ll consider making it a mainstay at the holiday table. It also makes a wonderful breakfast.
Servings: 4
Calories: 78kcal
This recipe for Biggest Loser Pumpkin Custard is so good, you’ll consider making it a mainstay at the holiday table. It also makes a wonderful breakfast.
Ingredients
- 2 cups pumpkin puree (not pumpkin pie mix) - canned
- ¾ cup evaporated nonfat skim milk
- ½ cup liquid egg substitute (reduced calorie)
- 2 tablespoons Vermont maple syrup
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg freshly grated
- ⅛ teaspoon ground ginger
Instructions
Family Style
- In a 3-quart casserole, whisk the pumpkin, milk, egg substitute, maple syrup, cornstarch, cinnamon, nutmeg and ginger.
- Cover with vented plastic wrap; microwave on high for 10 minutes, stirring once.
- Stir, cover and microwave on medium for 15 minutes, stirring twice.
- Let stand for 15 minutes.
Indidividual
- Whisk the ingredients in a large mixing bowl, and divide into 4 microwave safe ramekins.
- Proceed as above, but watch closely as the cups have less volume and may "set" much sooner, depending on your microwave.
Video
Spa Index Kitchen Notes
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Nutrition
Serving: 1 portion | Calories: 78 kcal (4%) | Carbohydrates: 16 g (5%) | Protein: 4 g (8%) | Cholesterol: 1 mg | Sodium: 57 mg (2%) | Fiber: 2 g (8%)
NBC’s BIGGEST LOSER program is conducted at the Biggest Loser Resorts. Excerpted from various sources including The Biggest Loser Cookbook and Cheryl Forberg, RD, the author of The Biggest Loser Simple Swaps: 100 Easy Changes to Start Living a Healthier Lifestyle; Jennie-O Turkey Store; Biggest Loser Family Cookbook; and Biggest Loser Resorts.
This is one of those ugly but tasty desserts that reminds me of my childhood. In the 1970s, my mother and I joined Weight Watchers and one of the standard recipes was a microwaved custard with canned pumpkin, can’t remember the other stuff in it, but it was a crustless “pie” that we ended up making all the time. We didn’t even know about SuperFoods back then, and that this was actually healthy for reasons other than the fact it was fat free or low fat. We just were tickled with the fact we had a pumpkin pie dessert. When we cheated on Weight Watchers, we would take a piece of cinnamon raisin bread, toast it, and then roll that out on the counter w ith a rolling pin until it was flat. Then we’d take the custard out of the cup, drop it on that flat bread, and roll it up. That was our “really extra special fancy pie.” A hand pie, I suppose?
So even back in the 1970s I was making “diet food” and still a m. We just call it “clean eating” now. :)
So when I saw this, I had to make it, and I called Mom and said “remember those pumpkin custard cups …” and we both laughed at what we thought was just such a terrible way to cheat on WW, but so tasty.
This reminds me of my teen years. Thank you.
Oh, and it’s just as tasty now as it was then. No raisin bread needed.
You’ve made us laugh — we have similar memories. We remember most grinding up a piece of bread with an egg, adding spices and making a “fake pancake” — ? We also made the Pizza Lunch pretty often. Thanks for sharing your memories. And commenting on our recipes!
