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Suggest a better description1. Preheat oven to 350 degrees F. Lightly oil 8 custard cups. 2. In a large bowl combine milk, arrowroot, and molasses, and whisk until well blended. Add pumpkin, cinnamon, cloves, cardamom, gingerroot, nutmeg, maple syrup, orange rind, and orange juice. 3. Separate eggs. Add yolks to pumpkin mixture. In a small bowl beat egg whites until stiff peaks form. Fold into pumpkin mixture. 4. Pour into prepared custard cups. Place in a shallow baking pan. Add hot water to one half the height of pan. Bake until firm (about 40 minutes). Let cool slightly and serve garnished with yogurt. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (143g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 164 | ||
Calories from Fat: 59 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 264.9mg | 82 % | |
Sodium 155.5mg | 5 % | |
Potassium 297.2mg | 8 % | |
Total Carbohydrate 18.4g | 5 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 13.9g | ||
Protein 9.6g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 164
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