TOFU PUMPKIN CUSTARD WITH GINGERSNAP CRUMBLE

Note from Cheri: This terrific recipe was given to us by Marilyn Helton who writes the Diabetic Dining on Fabulous Foods column for this website. This makes an outstanding snack and a great introduction to tofu, which is undetectable! Marilyn got this recipe from Stealth Health, by Evelyn Tribole, MS,RD.

12 ounces low-fat firm tofu, drained 1 (15 oz.) can pumpkin ( or 1-3/4 cups cooked fresh pumpkin) 2/3 C brown sugar, packed 1 tsp. rum extract 1-1/2 tsp. cinnamon 3/4 tsp. ginger 1/2 tsp. cloves 3 egg whites Gingersnap Topping: 8 gingersnap cookies 1 T white sugar 2 T light butter

Makes 6 Servings, 1/2 Cup Each Preheat oven to 350°F. Spray six 6-ounce ramekins with nonstick vegetable spray. To make the gingersnap topping: In a small bowl, stir together the gingersnap crumbs and sugar. Using a grater, shred the light butter and add it to the gingersnap mixture. With a pastry blender or two knives, cut in the light butter until the mixture resembles coarse crumbs. Set aside. To Make the Custards In a food processor or blender, purée the tofu until smooth. Add the pumpkin, brown sugar, rum extract, cinnamon, ginger and cloves. Purée until blended. Add the egg whites and mix just until blended (do not overmix). Divide the pumpkin mixture among the six custard cups. Bake for 20 minutes. Remove the custard cups from the oven and sprinkle the gingersnap topping over the pumpkin mixture. Return to the oven and bake an additional 20 minutes, until the edges of the custard separate from the cups. Per Serving: 267 Cal 8gm Fat 43gm Carb 5mg Cholesterol 138mg Sodium 4g, Fiber 9gm Protein Exchanges: 3 Bread/Starch 1 Meat 1 Fat