Recipe - Pumpkin Custard
Categories: Diabetic, Desserts, Fruits, Pumpkin Custard
3 Saccharin tablets, (1/4
grain each)
1 tablespoon Water, warm
One half cup Milk
One half cup Pumpkin, canned
1 Egg, well beaten
1/8 teaspoon Salt
One fourth teaspoon Nutmeg
One fourth teaspoon Cinnamon
dash
Ginger
Dissolve saccharin in warm water. Combine with remaining
ingredients; Pour into custard cup. Place in shallow pan of hot
water. Bake in moderate (350 degree F.) 45 minutes, or until knife
inserted near edge of custard comes out clean.
From: Jeffrey Dean Date: 111893
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
Pumpkin Custard recipe makes 4 Servings
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