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(5 votes, average: 4.60 out of 5)
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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
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.
