Weight Watchers Pumpkin Flan Recipe #246167
Well I finally got around to making this delicious dessert and it is truly wonderful. This makes a fall dessert that can enjoyed without the added guilt.
by PaulaG
1 hour | 15 min prep
SERVES 8
- 1/2 cup brown sugar, unpacked or 1/4 Splenda brown sugar blend
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon salt
- 1 (16 ounce) can pumpkin puree (not pie filling)
- 1 cup fat-free evaporated milk
- 1/4 cup orange juice
- 3/4 cup fat free egg substitute
- 8 tablespoons light whipped topping
- 1/2 medium orange, cut into 8 thin wedges
- Preheat oven to 350 degrees.
- Stir together the sugar, cinnamon, cloves, cayenne and salt in a large bowl.
- Whisk in the pumpkin, milk orange juice and egg substitute; divide among eight 6-oz custard cups.
- Place the filled custard cups in a high-rimmed roasting pan and pour boiling water around them to a depth of 1 inch.
- Bake until firm around the edges and slightly puffed, approximately 45 minutes.
- Carefully remove cups from water, cool completely, cover and refrigerate.
- Before serving, top each serving with a tablespoon of whipped topping and an orange wedge.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 246167 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars