Pumpkin Maple Custard

Diet and nutrition Diet and meal planning Gluten-free diet Dialysis diet CKD diet

Pumpkin maple custard with low sodium, low potassium, and low fat. A CKD and diabetes-friendly dessert for fall.

Meal TypeDessert

DietsDairy free, Low calorie, Low phosphorus, Low potassium, Low protein, Low sodium

Ingredients

Yield: Yield
Serves 8

1½ cups soy milk
1 cup (7.5 oz) canned pumpkin
3 egg yolks
⅓ cup of sugar
¾ teaspoon pumpkin pie spice
1 teaspoon of maple syrup

Directions

Prep: 20 min, Cook: 1 hr 15 min, Total: 1 hr 35 min

Heat soy milk in the microwave to a simmer, mix egg yolks and sugar together and then mix all ingredients together except the maple syrup.
Pour mixture into slightly oiled soufflé cups filling them ½ to ⅔ full.
Place soufflé cups in a baking dish.
Pour hot water in the baking pan until the water depth is ½ way up the sides of the soufflé cups.
Bake at 325° for 1 hour to 1 hour 10 minutes.
The custard should be firm when you jiggle.
Cool completely.
Warm maple syrup and drizzle over the top before serving.

Nutritional Information

Serving Size: 1 soufflé cup

Calories 141
Carbohydrates 29 g
Dietary Fiber 1.4 g
Protein: 3 g
Fat 2.3 g
Saturated Fat 0.7 g
Sodium 21 mg
Potassium 129 mg
Phosphorus 52 mg
Calcium 73 mg

For more information about Nutrition and Kidney Health

These recipes are for informational use only and not a substitute for medical or dietary advice. Consult your healthcare provider or dietitian for personalized guidance.