Re: - no pumpkin deserts - what a loss!

[Guest guest]

Hi karen

how long ago did you post the recipe?

Funny thing is I cant imagine it as anything other then a vege.

Cheers

Debs

[Guest guest]

Debs,

I just posted it yesterday. I'll send it with this post.

This recipe for pumpkin pudding was sent to one of my online group. I can't

remember which group or who sent it so I'm sorry I can't give that person the

credit. I wanted to share the recipe with everyone because I just made it and

tasted it fresh out of the oven and it was absolutely wonderful. It was great

warm and I'm sure it will be yummy cold with a dollop of fat free or light

cool-whip. I also think it would be yummy with some low fat cottage cheese or

ricotta cheese added to it. That would add more protein.

It was also incredibly quick and easy. Just throw the ingredients in a blender,

blend it, and then pour in a casserole dish to bake.

Pumpkin Pudding

1 1/2 cups of soymilk (low fat vanilla) (I used skim milk)

1 cup Kashi Go-Lean cereal

1 can of pumpkin ( the soup can size)

1 cup of Splenda (you can use sugar instead of Splenda if you'd like)

1/2 cup egg beaters (I used 3 eggs instead of egg beaters)

1 tsp. vanilla (I added a little extra vanilla since I didn't use the vanilla

soy milk)

1/2 tsp. pumpkin pie spice

1/4 tsp. salt

Mix in a high speed blender to make the cereal fine crushed with all the other

ingredients. Pour into a casserole dish and

Bake at 350 degrees for 45 minutes.

Six servings