Pumpkin Pecan Pudding Recipe
Yield: 12 sweet onesRecipe by luhu.jp
Ingredients:
16 ounce: (1 cn) solid pack pumpkin,
Dry sugar substitute equal,
12 ounce: Evaporated skim milk,
-to 1/4 cup sugar,
1/3 cup: Brown sugar,
1/2 tsp: Salt,
2 large: Eggs,
1 tsp: Vanilla,
1 tsp: To 2 ts pumpkin pie spice,
1/2 cup: Pecans, chopped
Directions:
Place pumpkin, milk, (add enough water to equal 1-1/2 cups, if
necessary), brown sugar, eggs, pumpkin pie spice, dry sugar
substitute, salt and vanilla in mixer bowl and mix at medium speed
until smooth and creamy. Pour into an 8" square baking pan that has
been sprayed with pan spray or greased with margarine. Sprinkle
pecans evenly over top of pudding. Bake at 325 degrees (300 if are
using a glass baking dish) for about 1 hour, or until a knife comes
out clean from the center of the pudding. Cool to room temperature.
Cut three by four. Yield: 12 servings Food Exchange per serving: 1
BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 1O5; CHO: 14g; PRO: 4g; FAT:
4g; CHO: 47mg; Low-cholesterol diets: Omit eggs. Use 1/2 cup egg
whites or liquid egg substitute. Low-sodium diets: Omit salt. Source:
Desserts for Diabetics by Mabel Cavaiani, R.D. Brought to you and
yours via Nancy OBrion and her Meal-Master.
Submitted By NANCY OBRION On 10-21-94
Source from luhu.jp
necessary), brown sugar, eggs, pumpkin pie spice, dry sugar
substitute, salt and vanilla in mixer bowl and mix at medium speed
until smooth and creamy. Pour into an 8" square baking pan that has
been sprayed with pan spray or greased with margarine. Sprinkle
pecans evenly over top of pudding. Bake at 325 degrees (300 if are
using a glass baking dish) for about 1 hour, or until a knife comes
out clean from the center of the pudding. Cool to room temperature.
Cut three by four. Yield: 12 servings Food Exchange per serving: 1
BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 1O5; CHO: 14g; PRO: 4g; FAT:
4g; CHO: 47mg; Low-cholesterol diets: Omit eggs. Use 1/2 cup egg
whites or liquid egg substitute. Low-sodium diets: Omit salt. Source:
Desserts for Diabetics by Mabel Cavaiani, R.D. Brought to you and
yours via Nancy OBrion and her Meal-Master.
Submitted By NANCY OBRION On 10-21-94
Source from luhu.jp