Wednesday, April 7, 2010

Pumpkin Pudding

  • 4 C. nonfat or 1% milk
  • 2 Packages vanilla sugar free instant pudding
  • 1 29 oz. can of pumpkin (NOT pumpkin pie filling)
  • 2 tsp. pumpkin pie spice
  • 6 packages of Splenda or Equal
  • Fat Free or Lite Cool Whip
  1. Mix pumpkin with pie spice and Splenda.
  2. Mix pudding according to directions on package. Mix with Pumpkin mixture. Measure and spoon into cups.
  3. Chill
Serve with a spoonful of Cool Whip

Caramelized Pecan Garnish
  • 20 pecan halves, toasted
  • 1 tsp. of sugar
Heat non-stick pan and caramelize sugar. Add toasted pecans and mix well with sugar. Let cool in pan until cold to the touch. Chop well. Reserve in jar. Spring over Cool Whip. Makes 10-12 servings.

Note: I only have success with the pecan garnish about half of the time. But when they come out they are great.

Makes 16 ½ cup servings

1 Serving = ½ point (Not including Garnish)

or

Makes 8 1-cup servings at 1 point each

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**NOTE TO MY FRIENDS**
Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.