Gingery winter squash custards with gingersnap crumble
4 cookie(s), reduced-fat, crumbled
Cooked cubed butternut squash
¾ cup(s), mashed or pureed
1½ tsp, melted
6 oz, (light cream cheese)
Dark brown sugar
3 Tbsp, packed
1 large egg(s)
Fat free whipped topping
6 Tbsp, thawed if frozen
- Preheat oven to 350°F. Spray 6 (4-ounce) ramekins with nonstick spray.
- Place cookies in zip-close plastic bag and use rolling pin or bottom of small saucepan to crush into coarse crumbs. Transfer to small bowl. Add butter and salt and stir to combine. Place crumbs on small baking sheet and bake, stirring once, until fragrant and lightly browned, 8–10 minutes. Transfer to plate to cool. Maintain oven temperature.
- With hand-held mixer on medium speed, beat cream cheese and brown sugar until fluffy. Add egg and beat until well combined. Beat in squash, cinnamon, and ginger until smooth. Spoon evenly into prepared ramekins. Place ramekins in 9 x 13-inch baking pan and pour in enough hot water to come halfway up sides of ramekins. Bake until set, about 30 minutes.
- Carefully remove ramekins from baking pan and let cool completely on wire rack. Cover and refrigerate until chilled, at least 4 hours or up to 2 days. Top each custard with 1 tablespoon of whipped topping and sprinkle evenly with gingersnap crumbs just before serving.
- Per serving: 1 custard