PUMPKIN PIE PUDDING
Makes 4 Servings
1 Serving = 2 PointsPlus®
2 TBSP cornstarch
1 ¾ cups fat-free milk
¼ cup fat-free egg substitute
1 cup pumpkin puree (NOT pie filling)
1 tsp vanilla
½ tsp ground cinnamon
1/8 tsp salt
1/8 tsp ground nutmeg
Combine the Splenda and cornstarch in a medium saucepan over medium heat.
In a small bowl, combine the milk and egg substitute. Gradually add this to the Splenda mixture, stirring constantly, bringing to a boil. Cook for 1 minute after it boils, stirring constantly. Remove from heat.
In another small bowl, combine the rest of the ingredients. Slowly add this to the milk mixture in the pan, whisking constantly. Place pan over low heat and cook for 3 minutes until thoroughly heated, stirring constantly. DO NOT BOIL!!!
Divide pudding evenly into 4 dessert dishes and cover surface with plastic wrap. Chill.
MY SPIN: I chilled for a couple of hours and it was good. BUT.....it was better the next day. This can be served 'as is' or with a dollop of fat-free whipped topping.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***