Low Fat Dessert Recipes

Ingredients:

3/4 cup granulated sugar, plus 1/3 cup
1/3 cup water
2 large eggs
4 large egg whites
1 cup canned unseasoned pumpkin puree
1 tsp grated fresh ginger
1 tsp pure vanilla extract
3/4 cup 1% milk
3/4 cup evaporated skim milk

Instructions:

1. Preheat oven to 325°F. Put a kettle of water on to heat for the water
bath.

2. In a small heavy saucepan, combine 3/4 cup sugar with 1/3 cup water.
Bring to a simmer over low heat, stirring occasionally until sugar melts.
Increase heat to medium-high and cook, without stirring, until caramel
turns amber, 5 to 7 minutes. (Watch so that it does not burn.) Carefully
pour caramel into six 3/4-cup ramekins and tilt to coat insides evenly. Set
aside.

3. In a mixing bowl, whisk eggs, egg whites and remaining 1/3 cup sugar
until smooth. Add pumpkin puree, ginger and vanilla; whisk until smooth.
Stir in 1% and evaporated milks. Pour into prepared ramekins. Skim off any
air bubbles.

4. Place a folded kitchen towel in a roasting pan. Place ramekins on towel.
Add enough boiling water to the pan to come halfway up the outsides of the
ramekins.

5. Bake flans for 45 to 50 minutes, or until a knife inserted in their
centers comes out clean. Remove ramekins from water and let cool on a wire
rack. Cover and refrigerate until chilled, at least 2 hours. (Theflans will
keep, covered, in the refrigeratorfor up to 2 days.)

6. To serve, run a knife around the edge of each flan and invert into
shallow dessert bowls.

MAKES 6 SERVINGS.

220 calories per serving; 8 grams protein; 2 grams fat (0.8 gram saturated
fat); 44 grams carbohydrate; 110 mg sodium; 74 mg cholesterol; 1 gram
fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 6