Advertisement

Diabetes Forecast

The Healthy Living Magazine

Pumpkin-Vanilla Pudding

Per Serving

Pumpkin-Vanilla Pudding

Makes: 8 servings
Serving Size: 1/2 cup
Calories 85
Fat 4 g
Saturated Fat 1 g
Trans Fat 0 g
Carbohydrate 9 g
Fiber 1 g
Sugars 5 g
Cholesterol 50 mg
Sodium 30 mg
Potassium 170 mg
Protein 3 g
Phosphorus 90 mg
Choices: Carbohydrate 0.5, Fat 1
  • Makes: 8 servings
  • Serving Size: 1/2 cup
  • Preparation Time: 10 minutes
  • Cooking Time: 7 minutes
  • Chilling Time: 1 hour

Ingredients

1/4 cup Splenda Granulated
2 Tbsp. cornstarch
1 3/4 cups 1% milk or unsweetened vanilla almond milk
2 egg yolks
1 cup canned pumpkin puree (not pumpkin pie filling)
1 tsp. ground cinnamon, and more for dusting
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/8 tsp. ground nutmeg
1 vanilla bean, split, seeds scraped out, pod discarded or 1 tsp vanilla extract
1/4 cup toasted chopped pecans
Whipped topping (optional)

Directions

  1. In a 3-quart saucepan, whisk together the sweetener and the cornstarch.
  2. In a small bowl, whisk together the milk and egg yolks. Over medium heat, slowly whisk the egg mixture into the sweetener mixture. Bring to boiling, continuing to whisk the mixture until it thickens, about 3 to 5 minutes.
  3. Add the pumpkin, cinnamon, cloves, ginger, and nutmeg. Mix well and cook on low heat for 3 minutes. Add the vanilla bean seeds and cook 1 minute more.
  4. Remove the saucepan from the stove. Place the pudding in a bowl and cover with plastic wrap. Refrigerate for 1 hour before serving. To serve, spoon the pudding into individual dishes, top each dish with 1/2 Tbsp pecans, and dust with cinnamon. If desired, dollop with whipped topping.

Interested in more delicious, diabetes-friendly recipes? Click here to subscribe to Diabetes Forecast magazine.

 
Advertisement

Recipe Finder

Show me recipes in:

Get Free Health Tips

Register for free recipes, news you can use, and simple health tips – delivered right to your inbox.