Tuesday, November 24, 2009

Tea on Tuesday: Pilgrim Pudding

With a pleasant pumpkin flavor, caramel and almonds, this rich and creamy pudding tastes decadent, but it's surprisingly light.


* 3/4 cup cold fat-free milk
* 1/3 cup canned pumpkin
* 2 tablespoons sugar-free instant vanilla pudding mix
* 1/2 cup plus 1 tablespoon fat-free whipped topping, divided
* 1-1/2 teaspoons fat-free caramel ice cream topping
* 1 teaspoon sliced almonds, toasted

* In a large bowl, combine milk and pumpkin. Add pudding mix; whisk for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Fold in 1/2 cup whipped topping.

* Spoon into two dessert dishes. Garnish with remaining whipped topping; drizzle with caramel topping and sprinkle with almonds. Yield: 2 servings.

Nutritional Analysis: 2/3 cup equals 117 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 362 mg sodium, 22 g carbohydrate, 2 g fiber, 4 g protein.

Diabetic Exchanges: 1 starch, 1/2 fat-free milk.

~~yummy recipe and photo from: tasteofhome.com~~

1 comment:

Flat Creek Farm said...

Sheri, what a great recipe... thank you for posting it. I'm trying to enjoy as many seasonal flavors as possible while at the same time keeping the calories down. It IS possible, thanks to recipes like this! Have a wonderful Thanksgiving! -Tammy