The basic concept of this recipe was something I got from a TV show called From Farm to Table. The idea is simple, mix one part canned pumpkin with one part vanilla yogurt. I made enough for 4 hungry people, but you can adjust the amounts to fit your crowd (or lack of it.) I added some spices to make it a bit more savory and cut down on the sweetness of the vanilla yogurt. Of course, the spices I added also give it more of that pumpkin pie flavor, which I like.
Ingredient List (serves 4 – 8 people)
2 cups canned pumpkin
2 cups low-fat vanilla yogurt (I used Weight Watchers brand for this)
½ teaspoon salt (optional)
1 teaspoon allspice (optional)
1 ½ teaspoon ground clove (optional)
Mix everything in a bowl and serve. It will be a creamy, not quite pudding consistency. Or chill it in the fridge and it will set up a tiny bit more. Add toppings, such as non-fat non-dairy whipped topping, to finish the presentation.
The Stats:
| Calories | Fat (sat) | Chol | Sodium | Carbs | Fiber | Protein | |
| Pumpkin (2 cups) | 160 | 2 g (0 g) | 0 | 20 mg | 36 g | 20 g | 8 g |
| Yogurt (2 cups) | 240 | 0 | 10 mg | 320 mg | 42 g | 6 g | 16 g |
| Salt, Allspice, Clove | 0 | 0 | 0 | 1110 mg* | 0 | 0 | 0 |
| Total | 400 | 2 g (0 g) | 10 mg | 1440 mg* | 78 g | 26 g | 24 g |
| 1 cup serving (4) | 100 | 0.5 g | 2 mg | 360 mg* | 20 g | 7 g | 6 g |
| ½ cup serving (8) | 50 | 0 | 1 mg | 180 mg* | 10 g | 3 g | 3 g |
Bottom line: This dessert is packed with vitamin goodness. 1 cup has a full day’s supply of vitamin A and beta carotene. It’s got a lot of fiber, making it quite a filling dessert. And best of all for my friends counting points, a cup of this dessert is 1 point. Half cup of this is 0 points! Free dessert, how can you not love it?
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