Pumpkin Pudding with Cinnamon Yogurt - Cook For Your Life- anti-cancer recipes
Pumpkin Pudding with Cinnamon Yogurt
Servings: 4
Prep time: 15

If you are feeling tired from treatment and need a comforting yet tasty treat, this is just what the doctor ordered. This Pumpkin Pudding with Cinnamon Yogurt is simple, nutritious, and easy to make and eat. Plus you can use the yogurt topping to jazz up a dish of applesauce or oatmeal too. Give it a try.

Preparation

1. In a double broiler, combine flour, salt, sugar and milk. Stir constantly with wire whisk until it has thickened. Cook for 10 more minutes, stirring occasionally. Add egg yolk. Stir to blend and cook for 1 minute more.

2. Remove the pan from heat and add the pumpkin. Mix until well blended.  Let cool. Refrigerate until pudding has set, about 1 hour.

Ally Zeitz, Drexel Food Lab

01788-15-Drexel.HSM.Food.Lab.Logo


Ingredients:

  • 2 ½ tablespoons all purpose flour
  • ¼  teaspoon salt
  • ¼  cup sugar
  • ½  cup non-fat milk
  • ½ cup whole milk
  • 1 egg yolk
  • ¾  cup pumpkin puree  (see Ann’s Tips)
  • ¼  cup Greek yogurt
  • 1 teaspoon honey
  • ¼  teaspoon ground cinnamon

Nutritional Information

Calories

148 cals

Fat

4 g

Saturated Fat

2 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

1 g

Carbohydrates

25 g

Sugar

19 g

Fiber

2 g

Protein

5 g

Sodium

184 mg

*per serving


Ann's Tips and Tricks

Bag and freeze any leftover pumpkin puree to use for another yummy dish.

Reserve the egg whites in the fridge for omelets or cookies.

 


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