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| Recipe: Pumpkin Custard |
Servings: 2
Preparation Time: 10 min.
Cooking Time: 5 min.
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| Ingredients: |
- 1 envelope unsweetened orange gelatin
- 3/4 cup water
- 1/2 cup lowfat ricotta cheese
- 1 cup solid pack pumpkin
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1/4 cup frozen dessert topping, optional
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| Cooking Directions: |
Sprinkle gelatin into water in a saucepan. Let stand 5 minutes. Bring gelatin and water to a boil over high heat, stirring constantly. Remove from heat and transfer to a blender. Add remaining ingredients and process until smooth. Serve custard warm or chilled in individual serving bowls. Top with frozen dessert topping if desired. |
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| Per Serving:
calories 176, fat 7.8g, calories from fat 40%, protein 11.5g, cholesterol 18.9mg, dietary fiber 3.9g
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| Nutrients |
Exchanges |
| Calories |
176 |
Milk Exchanges |
0.0 |
| Protein |
11.5g |
Vegetable Exchanges |
0.0 |
| Carbohydrates |
16.0g |
Fruit Exchanges |
0.0 |
| Dietary Fiber |
3.9g |
Bread Exchanges |
0.6 |
| Sugar |
9.4g |
Other Carbohydrates/Sugar Exchanges |
0.2 |
| Fat Total |
7.8g |
Lean Meat Exchanges |
1.0 |
| Saturated Fat |
5.3g |
Very Lean Meat/Protein Exchanges |
0.4 |
| Mono-unsaturated Fat |
2.1g |
Fat Exchanges |
1.1 |
| Poly-unsaturated Fat |
0.4g |
| % Calories from Fat |
40% |
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| Cholesterol |
18.9mg |
| Sodium |
95.2mg |
| Vitamins |
Minerals |
| Vitamin A |
1000.0IU |
Calcium |
210.6mg |
| Thiamin (B1) |
0.4mg |
Copper |
1.0mg |
| Riboflavin (B2) |
0.8mg |
Iron |
2.3mg |
| Niacin (B3) |
1.0mg |
Magnesium |
39.7mg |
| Vitamin B6 |
0.8mg |
Manganese |
0.5mg |
| Vitamin B12 |
0.2mcg |
Phosphorus |
158.0mg |
| Vitamin C |
5.3mg |
Potassium |
337.5mg |
| Vitamin E |
2.2IU |
Selenium |
4.0mcg |
| Folate |
24.3mcg |
Sodium |
95.2mg |
| Pantothenic Acid |
0.7mg |
Zinc |
1.3mg |
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