Pumpkin Custard

Oh my! I wish I could take credit for this, but that would be dishonest. So......here's the scoop on this one. I got it via Snack Girl who got it from Slender Kitchen.  The only 'tweaking' I did to this recipe was replacing the 1 egg with 1/4 cup fat-free egg substitute. If you're looking for a quick, portion-control-size serving of something pumpkin, this is it!! I couldn't wait to taste it, so the fat-free whipped topping started melting a little bit. It was absolutely delicious warm and I can only imagine (because I ate it all warm) how yummy it will be cold! This is, in my opinion, a HUGE single serving. I just HAD to share this with you!

PUMPKIN CUSTARD

Makes 1 Serving

2 PointsPlus™

1/2 cup pumpkin (NOT pie filling)
1/4 fat-free egg substitute
1/2 tsp pumpkin pie spice
1/2 tsp vanilla extract
1 TBSP brown sugar

Combine all ingredients in a small bowl using a whisk. Pour into a small mug or ramekin.

Microwave for 3 minutes until firm.

Serve 'as is' or topped with a dollop of fat-free whipped topping.

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan