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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Sunday, September 23, 2012

Baked Pumpkin Pudding

Welcome to the first full day of Fall.....or Autumn.....whichever you prefer! To me, this season means apples and pumpkins. So here is the first 'official' recipe from me using pumpkin......even tho I think pumpkin anything is appropriate any season!

BAKED PUMPKIN PUDDING
Makes 4 Servings
1 Serving = 4 PointsPlus™


Cooking spray
1 cup pumpkin puree (NOT pumpkin pie filling)
1/2 cup fat-free milk
1/3 cup packed brown sugar
2 egg whites, lightly beaten OR 6 TBSP liquid egg whites
1/2 tsp pumpkin pie spice
2 TBSP quick-cooking oats
1 TBSP packed brown sugar
1 TBSP light butter, softened
1 TBSP chopped walnuts



Preheat oven to 350ยบ. Spray 4 ramekins. Place ramekins in a 2 quart square baking dish; set aside.


In a medium bowl, stir together pumpkin, milk, 1/3 cup brown sugar, egg whites and pumpkin pie spice. Divide equally among the ramekins.



In a small bowl, combine oats, 1 TBSP brown sugar, butter & chopped walnuts. Mix together with a fork until crumbly. Sprinkle on pumpkin.


 
Place baking dish on a rack in the oven. Pour 1” boiling water into the dish. Bake uncovered for 45 minutes.


Carefully remove the ramekins from the water. Cool at least 15 minutes before serving.


MY SPIN: I think the next time I make this I'll let it bake for an additional 5 minutes....just because.

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


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