Sugar Free Pumpkin Custard
1 envelope of gelatin
1/4 cup of water
3 eggs, separated
1 1/4 cup of pumpkin
1/2 cup of milk
1/2 teaspoon of ginger
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1 tablespoon of Sucaryl
Sprinkle gelatin on cold water and let stand a few minutes. Put egg
yolks in top of double boiler and beat slightly. Add pumpkin, milk,
spices and Sucaryl. Cook until thick. Add gelatin mix and cool. Fold in
stiffly beaten egg whites. Pour into molds and cool in refrigerator.
Makes 6 servings
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