Yesterday at work we had a Thanksgiving spread for lunch. YUM. I took only a dab of stuffing, cranberry sauce, a sweet potato dish, and cheesy mashed potatoes, I had lots of turkey. A tablespoon size of the high sugar and carb dishes was perfect. I had two perfect bites with turkey, stuffing and cranberry all together on the fork. I feel confident that I can be good on Thanksgiving now. I plan on having a delicious hearty breakfast Thanksgiving morning so I don't get crazy hungry and snack on a lot of belly bad food.
I got inspired to look for some pumpkin pie pudding recipes after a recipe I saw in the paper and didn't write down. I usually avoid the fake sugars such as suclarose and aspartame but having some in the form of sugar free pudding is not bothering me right now. Between this pudding and the pumpkin coconut muffins I feel I am getting my fill of pumkiny things this season.
- 1-1/2 cups cold fat-free milk (I used unsweetened almond milk)
- 1 package (1 ounce) sugar-free instant butterscotch pudding mix (cheesecake and vanilla are also good)
- 1/2 cup canned pumpkin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1 cup fat-free whipped topping, divided (I used Reddi whip)
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping.
- Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Yield: 4 servingsNutrition Facts: 2/3 cup mousse with 2 tablespoons whipped topping equals 96 calories, trace fat (trace saturated fat), 2 mg cholesterol, 360 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat-free milk.gs.