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 350o F
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
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.
1 can (15oz) 100% pumpkin
puree (not pumpkin pie mix)
2 tsp pumpkin pie spice, or
eggs and 4 egg whites
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.
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.