2 cup plain fat-free yogurt
1/2 cup fat-free skim milk
1/2 cup fat-free evaporated milk
4 large eggs
4 egg whites
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground nutmeg
2 tsp vanilla extract
1 pound canned pumpkin
2 tsp SPLENDA No Calorie Sweetener
1. Preheat oven to 325ºF.
2. To make custard, combine pumpkin, eggs, egg whites, skim milk, evaporated milk, 2 teaspoons of Splenda, 2 teaspoons of vanilla and 1 teaspoon of cinnamon in a large bowl; whisk to combine.
3. Place eight 4-ounce ramekins on a rimmed baking sheet; fill each ramekin about 3/4 full with custard. Bake for 20 minutes. Check for doneness by inserting a knife in center of a custard - if it comes out clean, custards are finished. If not, bake for 5 minutes more and check for doneness again; repeat until cooked through. Remove from oven and let cool on a wire rack.
4. Meanwhile, to make topping, combine yogurt, remaining 2 teaspoons of Splenda, remaining 1/2 teaspoon each of vanilla and cinnamon, nutmeg and cloves in a medium bowl; mix well.
5. When custards are cool, top each with about 1/4 cup of yogurt mixture and serve. Yields 1 custard per serving.
cblessum on 5/4/2007