JANETTE'S PUMPKIN MOUSSE

1 (15 ounce) can pumpkin puree (not sweetened pie filling)
6 egg whites
1/2 cup evaporated skim milk
1/2 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 cup fat free whipped topping (for serving)

Mix pumpkin, egg whites, undiluted evaporated milk, light brown sugar, and spices.

Spread in a (9-inch) square baking dish.

Bake at 350 degrees F for 1 hour.

Serve with fat-free whipped topping.

Makes 4 servings

Per Serving (excluding unknown items): 165 Calories; trace Fat (2.4% calories from fat); 9g Protein; 33g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 134mg Sodium.

Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Non-Fat Milk; 0 Fat; 1 1/2 Other Carbohydrates

Source: Janette Barber, Woman's World magazine, November 11, 2003