Sunday, November 24, 2013

Lightened-up Pumpkin Pudding

This recipe can be whipped up in 5 minutes and is o so tasty. Pumpkin pie is awesome, but I usually only enjoy it once or twice a year. When compared to other holiday pies, pumpkin is often your best choice (less crust, not as sweet).

 This is reminiscent of pumpkin pie... without the crust. No need to feel guilty after eating this dessert, its light and low in sugar, fat, and calories. Divide into pretty glasses or bowls and dessert is ready! Feeling adventurous? Dip graham crackers into the pudding or  crumble graham crackers on top. Maybe it can make its way to the Thanksgiving dessert table, especially for your friends and family with diabetes.

Lightened-up Pumpkin Pudding
Makes 8 servings (1/2 cup serving)

1 package of instant sugar-free butterscotch pudding
1 1/2 cups cold skim milk
1 can of canned pumpkin (not pumpkin pie filling)
1 cup lite cool whip, plus more for topping
1/2 tsp cinnamon

1. Mix milk into pudding mix. Stir in the pumpkin, cinnamon, and 1 cup of cool whip.  Chill for at least 5 minutes.
2. Top with cool whip and serve immediately

Nutrition Facts: 1/2 cup with 2 Tbsp cool whip
75 calories, 13 g carbohydrates, 2 g fat, 3 g protein, 175 mg sodium, 1 g fiber

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