Recipe: Low Carb, Low Fat Pumpkin Custard

Registered dietitian Rene Norman, RD/LD, contributes weekly with her insightful Tips from Rene on our Bailey Bariatrics Facebook page. Today, as we head into the holidays, she shares a recipe perfect for patients at least six weeks after surgery. Enjoy!

Servings: 6 Pre-heat oven to 350^o F

Equipment:

6 6-oz ramekins or custard cups (must be oven proof)

9 x 13 inch baking pan to cook the custard

Large mixing bowl

Whisk or hand held mixer

2 cup measuring cup to pour water into the baking pan

Non-stick spray

Spray ramekins or custard cups with non-stick spray. Set in baking pan. Pour water into pan until the water level is halfway up the sides of the ramekins or custard cups.

Cooking Directions

Ingredients

Directions

1 can (15oz) 100% pumpkin

puree (not pumpkin pie mix)

2 tsp pumpkin pie spice, or

to taste
1 cup egg substitute or 2 whole

eggs and 4 egg whites
1 cup 2% milk

6 packets Splenda, or to taste

Put all ingredients in medium mixing bowl.

Blend with whisk or hand held mixer until smooth.

Equally distribute between ramekins.

Place baking dish with ramekins into the oven.

Bake for 60 minutes or until centers are set. You can tell if it is set if a knife can be put into the center of the custard and pulled out clean.
Remove pan from oven and place on pot holders or a trivet.
Carefully remove ramekins from water. Use tongs, if needed.
Serve warm or cold.

Nutrition Information Per Serving:

Calories 65, Fat 1.2 gr, Carbohydrate 7.5 gr, Protein 6.3 grams. The nutrition information is based on using egg substitute and no whole eggs.