In muffin cups pour 1 tablespoon reduced apple juice concentrate or enough to cover the bottom.

In a stainless steel bowl add squash, nutmeg, cinnamon, splenda and lemon zest. Use a wire whip to mix properly.

Add milk and egg whites and mix ( do not whisk)

Fill each muffin cup 2/3 full and bake in a hot water bath at 350 degrees for 20-25 minutes or until firm to the touch.

Cool and turn out onto individual dessert plates up-side-down (the apple just reduction should make a nice caramel glaze)

Serve at room temperature or chill and serve.