The tofu and pumpkin combo in this recipe makes it a very smooth custard. The flavorful custard and crunchy gingersnap topping is sure to be a keeper for your LI lifestyle!
INGREDIENTS | SERVES 6
- Nonstick cooking spray
- 12 ounces firm tofu, drained
- 1 15-ounce can pumpkin
- ⅔ cup packed brown sugar
- 1 teaspoon rum extract
- 1½ teaspoons cinnamon
- ¾ teaspoon ginger
- ½ teaspoon cloves
- 3 egg whites
- 8 gingersnap cookies
- 1 tablespoon white sugar
- 2 tablespoons margarine
Preheat the oven to 350°F. Spray six 6-ounce custard cups with nonstick vegetable spray.
Purée tofu in blender until smooth. Add pumpkin, brown sugar, rum extract, cinnamon, ginger, and cloves to blender. Purée until well blended.
Add egg whites. Mix quickly until just blended. Be careful not to over mix.
Pour mixture into the six custard cups. Bake for 20 minutes.
While custard is baking, prepare gingersnap topping. Place gingersnaps in a plastic bag and crush with a rolling pin. Stir gingersnap crumbs and sugar together in a small bowl.
Cut margarine into small bits and add to the gingersnap mixture. Using a fork or pastry blender, cut in margarine until the mixture resembles coarse crumbs.
After baking for 20 minutes, remove custard cups from oven. Sprinkle the gingersnap topping over pumpkin custard.
Return custard to the oven. Bake until the edges of the custards separate from the cups, about 20 minutes.
Fat: 10.56 grams
Saturated Fat: 2.26 grams
Carbohydrates: 65.54 grams
Calcium: 188.61 mg
Lactose: 0.01 grams