Sweet Potato
Pudding Cups

8 servings

• 8 Health Valley Fat-free cookies,
     finely ground Date Delight (3/4 cup)
• 4 egg whites, lightly beaten
• 1 1/2 cups sweet potatoes,
     cooked mashed (1 large)
• 1 1/4 cups MacDonalds pure maple syrup
• 1/4 cup evaporated skim milk
• 1 teaspoon vanilla
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Prick a large Sweet Potato 4 times with fork; bake 1 hour at 350°. Cool slightly, peel, and mash.

Preheat oven to 425°. Divide cookie crumbs into 8 4-inch custard cups, approximately 1 1/2 Tbs per cup. Set aside while preparing remaining ingredients.

In large bowl, combine egg whites, sweet potato, maple syrup, evaporated milk, vanilla, and cinnamon. Ladle mixture into 8 prepared custard cups; sprinkle with nutmeg.

Place custard cups in baking dish and surround with hot water to depth of 1 inch. Bake at 425 for 35 minutes, until nicely browned on top. Use tongs to remove from pan.

Serve warm, room temperature or cold

Bon appetit!