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Before you jump to Low fat-low calorie pumpkin dessert cups recipe, you may want to read this short interesting healthy tips about Choosing The Right Foods Can Help You Stay Fit As Well As Healthy.
Something that some of you may already recognize is that by eating the right foods can have a huge effect on your health. It’s also advisable to understand that there are foods that you’ll want to avoid at all costs and that would be most food you find at the fast food chain restaurants. These kinds of foods are loaded with bad fat and also have very little nutritional value. You will be pleased to know that we are going to let you know a few of the foods that you should be eating every day.
While most of you have been told repeatedly that vegetables are good for you, and there is a really good reason why. Potassium is one of the things that you will find in various vegetables, and naturally they also contain many various vitamins and minerals you will also need. One of the vegetables which will supply you with the potassium you will need is broccoli. Spinach is also something that you may want to start consuming more of as it includes a lot more vitamins and minerals than other vegetables.
By simply following some of the suggestions above you will find that you’ll be living a healthier life. Also if you eliminate all the refined food that you shouldn’t be eating anyway, you may find that you could end up living a longer life.
We hope you got insight from reading it, now let’s go back to low fat-low calorie pumpkin dessert cups recipe. You can have low fat-low calorie pumpkin dessert cups using 6 ingredients and 1 steps. Here is how you cook that.
The ingredients needed to make Low fat-low calorie pumpkin dessert cups:
- Take 3/4 cup Splenda Sugar Blend
- Use 2 tsp Cinnamon
- Provide 1 tsp Salt
- Use 3/4 cup Egg Substitute
- Get 1 can (29 oz) 100% Pure Pumpkin
- You need 2 can Carnation evaporated Fat Free Milk
Steps to make Low fat-low calorie pumpkin dessert cups:
- Preheat oven to 425°F. Mix sugar blend, salt, cinnamon in a small bowl. Mix pumpkin and egg substitute and add to sugar mixture. Gradually stir in evaporated milk. Bake in preheated 425°F oven for 15 minutes. Reduce heat to 350°F. Bake an additional 45 minutes or until knife inserted near center comes out clean. Cool 2 hours. Refrigerate. Enjoy!
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