Raisin Pumpkin Custards

This has previously been posted, however the Diabetic Living Diet Online recipes tend to leave out information such as number of servings, etc. {They are working on it} It also did not give complete information in the ingredients such as the amount of eggs called for... so I am posting again with the updated information! Take care, Gloria

Raisin Pumpkin Custards - 26g Carbs, 2g Fiber, 20g Sugar

Recipe Source: Diabetic Living Diet Online Servings: 8 Contains Dairy Contains Egg Vegetarian Diabetes-Friendly Prep Time: 25 min Cook Time: 30 min Total Time: 55 min

2 Tbsp orange juice 1 tsp vanilla 1/4 cup golden raisins Cooking spray 1 can pumpkin 1 can milk, fat-free evaporated 1/3 cup brown sugar, packed 1/3 cup refrigerated OR frozen egg product, thawed 1 tsp pumpkin pie spice 1/3 cup rolled oats 2 tsp butter 2 Tbsp brown sugar, packed 1. In a small saucepan, heat orange juice and vanilla just until hot (do not boil). Add raisins; set aside to cool.

2. Meanwhile, preheat oven to 375 degrees F. Lightly coat eight 6-oz souffl� dishes or custard cups or one 1-quart casserole with nonstick cooking spray. Place souffl� dishes or custard cups in a shallow baking pan for ease of handling; set aside.

3. In a large bowl, combine pumpkin, evaporated milk, the 1/3 cup brown sugar, the egg product or egg white plus egg, and the pumpkin pie spice. Stir in raisins and any liquid that is left in the saucepan. Spoon pumpkin mixture into prepared dishes.

4. For topping, in a small bowl, stir together rolled oats and the 2 tablespoons brown sugar. Stir in melted butter. Sprinkle over pumpkin mixture.

5. Bake about 30 minutes for souffl� dishes or custard cups, 40 to 45 minutes for 1-quart casserole, or until a knife inserted near the centers comes out clean. Transfer to a wire rack; cool slightly before serving.

Nutrition per Serving: 131 Calories, 2g Total Fat, 1g Saturated Fat, 3mg Cholesterol, 58mg Sodium, 4g Protein, 26g Carbs, 2g Dietary Fiber, 20g Sugars

Exchanges: Other Carb: 2 Carb Choices: 1 1/2

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