PUMPKIN PUDDING
Pumpkin is a popular food from October through December. This is evidenced as you
might see empty shelves of the canned product at the grocery store. Pumpkin is in the
squash family and is a vegetable loaded with beta carotene, a form of Vitamin A.
This easy recipe could serve as an attractive dessert for a holiday dinner or a healthy
dessert anytime of year. You can serve it as a trifle in a large glass bowl, layering
pudding & whipped topping. You could serve it in individual parfait glasses or just serve
it in a dish with or without whipped topping
Ingredients:
3 cups skim milk 2 (1oz.) packages vanilla sugar-free, fat-free
pudding mix
1(15oz) can solid packed pumpkin
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. ground ginger
2 ½ cups fat-free whipped topping
Place cold milk in a large mixing bowl. Slowly add pudding mixes while mixer is
running. Scrape down sides of bowl with a spatula and beat for 2 minutes on high speed.
Chill in refrigerator for 5 to 10 minutes.
Add pumpkin and spices to pudding and stir well.
Layer in large glass bowl -2 cups pudding mixture, followed by 1 ½ cups whipped
topping. Repeat layers, toping with 1 cup of whipped topping.
Can sprinkle with graham cracker crumbs if desired.
Makes 12 portions
Nutrition Facts
Serving size: 1/2cup without whipped topping - 10g carb
1/2cup with 2 Tablespoons whipped topping -13g carb
1/2cup made as layered dessert -15g carb
Grams of protein – 2.6 grams/ ½ cup serving
Grams of fat ~.3grams/ ½ cup serving
73 calories/ ½ cup serving
Recipe adapted from Diabetes Forecast, November 2004