Ingredients:
12 ounces low-fat firm tofu, drained
1 (15 ounce) cans pumpkin ( or 1-3/4 cups cooked fresh pumpkin)
2/3 cup brown sugar, packed
1 teaspoon rum extract
1 1/2 teaspoons cinnamon
3/4 teaspoon ginger
1/2 teaspoon cloves
3 egg whites
8 gingersnap cookies
1 teaspoon white sugar
2 teaspoons light margarine
Directions:
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, puree the tofu until smooth.
Add the pumpkin, brown sugar, rum extract, cinnamon, ginger and cloves.
Puree 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.
Servings: 6
Time preparation: 15 min.
Time total: 55 min.