Healthy Pumpkin Pudding South Beach Diet Recipes

Steps:

• Mix all ingredients in a bowl.
• Chill for about 30 minutes and serve.

Steps:

• Mix pumpkin, spices, and half the milk.
• While stirring, slowly add mix and remainder of milk.
• Stir until smooth.
• Let sit for 30 minutes if you prefer a thicker consistency.

Steps:

• Stir skim milk and pudding together in a bowl until smooth, about 2 minutes. Add pumpkin and pumpkin pie spice and stir until well incorporated. Pour into 4 dishes and refrigerate until set.

Steps:

• 1. Heat oven to 350 degrees Spray an 8" x 8" oven-proof dish or a 9" pie pan with cooking spray.
• 2. In a large mixing bowl, add pumpkin, milk, brown sugar, eggs (or substitute), and vanilla. Add all the other ingredients to the pumpkin ingredients. Using a mixer or immersion blender, mix until all ingredients are well combined.
• 3. Pour mixed pudding ingredients in prepared dish.
• 4. Bake in preheated oven for about 40 minutes or until a knife inserted in the middle comes out clean.
• 5. Cool on a wire rack. Store in refrigerator after pudding is cool. Cut into servings and serve with whipped cream or a little honey if desired.
• 6. NOTE: For a lactose-free product, substitute 3/4 cup silken tofu and 1/4 cup lactaid milk for the evaporated milk--works for pumpkin pies also. Make sure you mix until you can't see specks of tofu.
• 7. Note: You can double the recipe and bake it in a 9" x13" dish. However, my problem with that is finding a bowl large enough for mixing all the ingredients. But I often do that when I use tofu instead of evaporated milk so I can use all the package of tofu.