Healthy Weight Loss

[*Anya*]

**To clarify, I do not use the sugar the recipe calls for due to my Uh... sugar addiction. Before I put the egg whites in, I sprinkle Splenda into the mixture until sweet enough for me and then mix in the egg whites. It bakes, tastes fine without sugar**

Originally Posted by *Anya*

Tastes just like pumpkin pie!

3 egg whites, 2/3 cup of sugar ( I add everything but egg whites and use Splenda instead of the sugar), 1 teasp. Ground cinnamon, 1/2 teaspoon of ground Ginger, 1/4 teasp. Nutmeg, dash ground cloves (tip- if I am in a hurry, I use pumpkin pie spice instead- tastes the same & faster)!

1 can of 15 oz. Solid pack pumpkin ( not the pumpkin pie mix!)
1 teasp. Vanilla extract, one 12-oz. Can fat-free evaporated milk
In large bowl, mix all together.

Pour into ungreased custard cups and put cups into a 13x9 inch baking pan.
Carefully pour in about 1& 1/2 inches of water- don't splash into the custard!

Bake @ 325 degrees for 35-45 minutes (depends on your oven) OR until a knife or toothpick inserted in center of custard comes out clean.

Serve warm or cold. Can easily double recipe. One custard cup equals 125 calories, trace of fat, 2 mg cholesterol, 26 grams of carbs, 2 grams fiber, 5 grams of protein. Diabetic exchange: 1-1/2 starch.