Egg whites, pumpkin and cinnamon pack this fiber rich breakfast treat.
13 egg whites or 1.5 cups egg substitute
1.5 cups Splenda
1 tsp cinnamon
½ tsp ginger
½ tsp nutmeg
½ tsp ground cloves
3 cups nonfat dry milk powder
1 cup water
29 oz canned pumpkin (not pie filling)
Mix all in a Ziploc. Freeze.
Put frozen or thawed custard mix in a crock pot. Cook on low for 8 hours or overnight.
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