1. Preheat oven to 350°F. Lightly spray 6 (6-ounce) custard cups with nonstick cooking spray. Place cups in 13×9-inch baking pan. Stir pumpkin, pumpkin pie spice and salt in small bowl till blended.
2. Heat milk in small saucepan till steaming however not boiling. Meanwhile, whisk eggs and sugar in medium bowl till easy. Gradually whisk scorching milk into egg combination. Whisk in pumpkin combination. Spoon combination evenly into ready cups; sprinkle with cherries and granola.
three. Place baking pan in oven; pour boiling water into pan till water reaches midway up sides of custard cups.
four. Bake 25 to 30 minutes or till knife inserted into facilities comes out clear. Remove cups to wire rack. Serve custards heat or chilled.
Calories: 141 energy, Carbohydrates: 24 g, Protein: 7 g, Fat: three g, Saturated Fat: 1 g, Cholesterol: 107 mg, Sodium: 134 mg, Fiber: 2 g
Exchanges per serving: 1 1/2 Bread/Starch, 1/2 Fat.
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