Recipes

A couple of weeks ago I was lucky enough to share this recipe with Lisa from Snack Girl for my of my favorite quick desserts, and somehow forgot to post it here. Better late than never! I make this a couple of times a week and recently starting eating it for breakfast as well after reading a comment shared on Lisa’s blog and topping it with chopped nuts. It is quick, easy, and full of healthy protein, fiber, and beta-carotene, not to mention easily made with things I always have on hand. It also reminds me of Thanksgiving desserts and family all year long. This can also be made with 2 egg whites instead of the whole egg according to comments on Lisa’s blog.

Microwave Pumpkin Custard
Servings: 1
Serving Size: 1 custard
Nutritional Info: 111.7 calories, 5.3g of fat, 9.6g carbohydrates, 3.6g fiber, 7.5g protein * 2 P+ ( 3 P+ if you count the pumpkin)

Ingredients

• 1/2 cup pumpkin puree
• 1 whole egg
• 1/2 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• 1 packet stevia or 1 tbsp brown sugar (+ 1 point)

Instructions

1. Combine all ingredients well in a small bowl.
2. Pour into a small mug or ramekin, sprayed with cooking spray.
3. Microwave for 2 1/2 to 3 minutes until firm.
4. Top with yogurt, low calorie, whipped cream, nuts, or a touch of honey.