Sweet potato pudding is inherently luxurious, but it feels like a real indulgence with the additions of seemingly rich apple butter and evaporated skim milk. The puddings are so low in calories you can add pistachios, which pack both a visual and textural punch.
Active Time: 30 minutes |
Total Time: 1 1/4 hours
2 medium sweet potatoes, (1 1/2 pounds total), peeled and cut into 1 1/2-inch chunks
1 large egg
1 large egg white
1/4 cup granulated sugar
1/4 cup packed light brown sugar
2 tablespoons apple butter, or fruit puree fat replacement
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cup evaporated fat-free milk
24 pistachios, shelled and chopped
Preheat oven to 350°F.
Cook sweet potatoes in a saucepan of boiling water until soft, about 15 minutes. Drain and transfer to a food processor; puree until smooth. Measure out 2 cups of puree. (Save any extra for another use.) Let cool.
Whisk egg and egg white in a mixing bowl. Add the cooled sweet potato puree, granulated and brown sugars, apple butter (or fruit puree fat replacement), vanilla, salt, cinnamon and nutmeg. Gently whisk in evaporated milk.
Divide mixture among eight 4-ounce (1/2-cup) ramekins. Place the ramekins in a shallow roasting pan and pour in enough hot water to come halfway up the sides of ramekins. Bake until the puddings are set, 35 to 40 minutes. A knife inserted in the center of each pudding should come out clean.
Let the puddings cool slightly. Sprinkle with pistachios. Serve warm.
Variation: Substitute one 15-ounce can plain pumpkin puree for the sweet potatoes.
Per serving :
2 g Fat;
0 g Sat;
1 g Mono;
27 mg Cholesterol;
23 g Carbohydrates;
4 g Protein;
1 g Fiber;
207 mg Sodium;
230 mg Potassium