Dessert

Pumpkin Ricotta Custard is for Dessert.

Pumpkin Ricotta Custard takes 10 minutes to prepare.

Pumpkin Ricotta Custard takes 20 minutes to cook.

Pumpkin Ricotta Custard makes 3 servings.

The ingredients for Pumpkin Ricotta Custard are:

1/2 cup egg whites
1/2 cup canned pumpkin
1/2 cup low fat ricotta cheese (should have 50 calories per 1/4 cup serving)
Splenda to taste (I used probably 1 tbsp)
Cinnamon, Nutmeg, Pumpkin Pie Spice, and ground Ginger to taste

Here is how you make Pumpkin Ricotta Custard:

Preheat the oven to 350 degrees.Beat the egg whites in a mixing bowl until frothy. Add the pumpkin and ricotta and beat until well mixed. Add remaining ingredients and mix again. Spoon into three 3/4 cup ramekin dishes, approximately 1/2 cup in each dish.Bake until set, about 20 minutes. (They will not get overly firm.) Serve warm or cool.Makes 3 1/2 cup servings. Top with crystallized ginger, a whipped topping, or additional cinnamon and spices if desired.Number of Servings: 3Recipe submitted by SparkPeople user ALYSSAGB.

The nutritional information for Pumpkin Ricotta Custard is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 74.1

• Total Fat: 2.2 g
• Cholesterol: 12.5 mg
• Sodium: 27.7 mg
• Total Carbs: 8.0 g
• Dietary Fiber: 1.8 g
• Protein: 6.6 g

The dietary needs meet for Pumpkin Ricotta Custard is Gluten Free