This isn't an ultra low-carb dessert, but it's high in nutrition for the 8 grams of usable carbohydrate in it, and it is very easy to make. Sometimes convenience foods are nice! Thanks to Fiona Haynes, About.com's Low Fat Cooking Guide
, for the idea for this recipe. Any "milky" liquid will work. I used unsweetened soy milk for a low carb count, but milk, unsweetened almond milk, or water mixed with cream (3 to one is good) all work. Adjust the carb counts accordingly. See: Carb Counts in Milks
Prep Time: 5 minutes
Total Time: 5 minutes
- 1 15-16 oz can pumpkin
- 2 cups unsweetened soy milk (or see note above)
- 1½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- 1 box instant (no-cook) sugar-free butterscotch or vanilla pudding, 6 serving size
- If using butterscotch, add 1 teaspoon vanilla
In a medium bowl, whisk together the pumpkin, spices, and half the milk. While whisking, add the pudding mix and the rest of the milk. Whisk well to fully combine. (You can also use a stick blender.) The pudding will continue to thicken a little over time. You can add more liquid and/or spices for the consistency and flavor you prefer.
Serving Suggestion: Top with toasted pecans.
Makes 8 half-cup servings.
Nutritional Information: Each serving has 8 grams effective carbohydrate plus 3 grams fiber, 4 grams protein, 1.4 grams fat and 62 calories.