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Recipe: Pumpkin Pudding

By @BarbaraMBaez · On October 4, 2011

This is another pumpkin recipe recommendation from Nutritionist Natalie. Because not only is pumpkin in season, it’s great for you!

Pumpkin Pudding

Ingredients

  • 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

Directions

  1. In a large bowl, combine milk and pumpkin.
  2. Add pudding mix; whisk for 2 minutes or until slightly thickened.
  3. Let stand for 2 minutes or until soft-set.
  4. Fold in 1/2 cup whipped topping.
  5. Spoon into two dessert dishes.
  6. 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.

(Recipe found at TasteofHome.com)


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is the Director of Digital Marketing at Lucille Roberts with a B.A. in Journalism and a love for social media. Barbara is a Long Island native, now living in Westchester, who loves strength training and a flexible dieting “IIFYM” approach to staying in shape. Vegetarian, nail polish junkie, and Instagram addict, Barbara loves being a part of the Lucille Roberts fitness family!

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