December 05, 2008

Don’t Let This Great Pumpkin Pass You By

It’s usually difficult for people to admit to their flaws, but I have no issues admitting one of mine: My pies suck. No matter how many times I try, no matter how closely I follow a recipe, they're simply inedible. You would think that with a mom who is known to “make the best pies in the world,” I’d be able to come up with something halfway decent but so far, I’ve had no such luck.

That’s why I was thrilled when I came across a recipe for a delicious pumpkin pudding. It’s basically a piece of pumpkin pie, without the baking, the hassle and for me, the disappointment. This pudding is also a relatively healthy way to end any fall or winter meal and the best part is that it can be ready in about 5 minutes.

Quick Pumpkin Pudding (inspired by Health Magazine)

2 cups pumpkin puree (fresh or canned)
¼ cup low-fat cream cheese
2 Tablespoons low-fat vanilla yogurt
2 Tablespoons honey
1 teaspoon pumpkin pie spice
½ teaspoon vanilla extract
Cinnamon, nutmeg, mint leaves and whipped cream for garnishing.

Combine all ingredients in a blender or food processor and process until combined. Add additional honey and spices to taste. Divide into 4 ramekins and garnish with cinnamon, nutmeg and mint leaf.

1 comment:

That Girl said...

I really have to try to make pudding some time soon.