Yep, although you might want to make sure and wait for another person to confirm this as I am not sure. Better yet, why don't you call the Nutrisystem guys because they can help better...
Oh...that wasn't too clear was it?.
I think it would be very easy to reduce down to serving of one or 2...
That does sound good!! I posted on another thread asking for suggestions for Thanksgiving desserts that were Nutrisystem friendly! This could be a possibility!! Thanks for sharing!!..
Thanks for the recipe... sounds yummy!!! You could also get the calories down a bit by subsituting Splenda for the Sugar... I have subbed sugar for Splenda in other recipes and can't tell the difference!!!..
Oh - NOW, I see it 10 - 6 oz ramikins - who has 10 ramikins??? lmao.
Here's one that is similar (I still don't have 6 - 4 oz custard cups, but what the heck).
Mary Jane's Pumpkin Custard.
Posted by: LineDancinGrandma on 08/05/04 at 06:53 PM.
3/4 cup Splenda.
2 tsp. ground cinnamon.
1 tsp. ground ginger.
1/2 tsp. ground cloves.
1 small egg and 3/4 cup egg substitute.
1 large can (29 oz.) Libby's canned 100% pure pumpkin.
2 cans fat free evaporated milk.
(8) 4 oz. size ovenware custard cups.
Mix splenda, cinnamon, ginger, and cloves together in a small bowl. Beat egg and egg substitute in a large bowl. Stir into this the pumpkin and splenda mixture. Gradually add in the fat free evaporated milk, and stir until all ingredients are mixed together. Pour mixture into 8 - 4 oz. oven proof custard cups.
Bake in a 350 degree oven for 30 to 45 minutes or until a knife inserted into the custard comes out clean. Oven temperatures, times and altitudes vary, so you may have to adjust. When done baking remove from pan and place the cups on a heat proof pad or towel and let cool completely. After cooled, cover each cup with plastic wrap and refrigerate. Mary Gregg suggests each serving count as 1 fruit serving and 1/2 dairy serving..
Hi Lynn! I love pumpkin and would love to make this recipe. But, alas, I don't have custard cups. Do you think each custard cup holds exactly 1 liquid cup?.
Here's my big question: Would this recipe work in an 8 x 8, 2-quart baking dish?.
One quart = 4 cups therefore, 8 cups = 2 quarts.
Thanks for any help you can provide...
Ummm, sweetie - 4 oz is HALF of a cup by volume so the recipe I put up makes 4 cups - 1 quart I'd think a standard sized pie dish or something similar would work well your 8x8 would work fine and it may be easier to cut into 8 squares rather than wedges from a round pie dish it will be 1/2 full, but remember you are baking a custard so that's not a bad thing (don't actually want it too thick) plan on increasing the baking time since you aren't using custard cups, but start checking it when the recipe says it should be done - prolly will need another 10-20 min but to be on safe side, check at 30 min and every 10 or so thereafter until clean knife)... enjoy.....
Sweetie? My name is Debbie, not "sweetie.".
Thank you for your answer to my question and I will definitely take your advice. I can't wait to try out the recipe...