Tweet
WW pumpkin pudding
1 15 oz can of solid pack pumpkin puree
1 c fat free milk
1/3 c packed light brown sugar
1 egg
2 egg whites
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Preheat the oven to 350 degrees. Spray and 8 inch backing dish with nonstick spray.
With an electric mixer on medium speed, beat the pumpkin, milk, sugar, egg, egg whites, cinnamon, ginger, and cloves in a large bowl until smooth. Pour pumpkin mixture into the baking dish. Bake uncovered, until the filling is set and a knife inserted into the center comes out clean, about 40 min. Cool completely on a rack. Refrigerate covered at least 3 hours before serving. (serving suggestion: with graham crackers)
Per serving... 3/4 cup (graham cracker not included in nutritional value)
156 cal.
2 g fat
1 g saturated fat
0 g trans fat
54 mg chol
87 mg sodium
30 g carb
5 g fiber
1 g prot
124 mg calc
WW Point value (w/o graham crackers) 2 pts
1 15 oz can of solid pack pumpkin puree
1 c fat free milk
1/3 c packed light brown sugar
1 egg
2 egg whites
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Preheat the oven to 350 degrees. Spray and 8 inch backing dish with nonstick spray.
With an electric mixer on medium speed, beat the pumpkin, milk, sugar, egg, egg whites, cinnamon, ginger, and cloves in a large bowl until smooth. Pour pumpkin mixture into the baking dish. Bake uncovered, until the filling is set and a knife inserted into the center comes out clean, about 40 min. Cool completely on a rack. Refrigerate covered at least 3 hours before serving. (serving suggestion: with graham crackers)
Per serving... 3/4 cup (graham cracker not included in nutritional value)
156 cal.
2 g fat
1 g saturated fat
0 g trans fat
54 mg chol
87 mg sodium
30 g carb
5 g fiber
1 g prot
124 mg calc
WW Point value (w/o graham crackers) 2 pts