Mini- Pumpkins, Mini- Pounds

Tapioca is one of those homey, satisfying desserts that tastes even better when eaten with a bite of slightly sweetened steamed pumpkin.

Our tapioca pudding recipe contains no fat. Quick-cooking tapioca and nonfat egg substitute are used to thicken the pudding. To serve, spoon the warm pudding into the steamed pumpkin shells. If you do not have pomegranates or oranges on hand for garnishing, sprinkle the tops of the puddings with pumpkin pie spice before serving.

STEAMED PUMPKINS WITH TAPIOCA

4 miniature pumpkins

1/4 cup plus 2 teaspoons sugar

Dash pumpkin pie spice

1 1/2 tablespoons quick-cooking tapioca

1/8 teaspoon salt

1 cup nonfat milk

1/4 cup nonfat egg substitute (equivalent to 1 egg)

1/2 teaspoon vanilla

Shredded orange zest, optional

Pomegranate seeds, optional

Cut tops off pumpkins. Remove seeds and fibers from shells. Sprinkle inside of each pumpkin with 1/2 teaspoon sugar. Sprinkle pumpkin pie spice inside each shell. Replace tops on pumpkins. Place pumpkins on rack in saucepan over boiling water. Cover and steam until pumpkins are tender, 15 to 20 minutes. Remove from pot. Set aside while preparing tapioca.

Combine remaining 1/4 cup sugar, tapioca and salt in medium saucepan. Stir in milk. Let stand 5 minutes. Heat to boiling, stirring occasionally. Add little hot liquid to egg, stir to temper egg, and return egg mixture to saucepan. Heat and stir until slightly thickened. Cool to warm. Stir in vanilla.

Divide pudding into pumpkin shells. Garnish with shredded orange zest and sprinkle of pomegranate seeds, or sprinkle top of pudding with pumpkin pie spice to taste. Place pumpkin tops on plate next to shell. Serve warm. Makes 4 servings.

Each serving contains about:

123 calories; 131 mg sodium; 1 mg cholesterol; 0 fat; 27 grams carbohydrates; 5 grams protein; 1.03 grams fiber.